Grapefruit Butter Cake
- 3/4 cup butter
- 4 eggs separated
- 7/8 cup sugar
- 1 1/3 cups self raising flour
- 1/4 teaspoon salt
- 2 tablespoons grapefruit juice
- 1 tablespoon orange liqueur contreau
- 2 grapefruit
- 1 tablespoon grapefruit pulp
- Line and grease a 7" baking pan. Pre-heat the oven 180C.
- Sieve flour together with salt and set aside.
- Beat butter and half of the sugar until light and fluffy. Add in yolk one at a time. Beat well after adding each one. Then add in grapefruit juice and zest, mix well.
- Lower speed, add in flour gradually. Mix well add in grapefruit pulp, fold with a spatula and set it aside.
- In another clean bowl, whisk egg white with the balance of sugar on high speed until soft peaks.
- Fold in the egg whites into the butter mixture until well blended. Do not over-do it or the egg whites will deflate.
- Pour into the prepared cake pan and bake for 45 minutes or until a skewer comes out clean when tested. (note: covering loosely with aluminium foil after 30 minutes when the cake starts to turn brown)
butter, eggs, sugar, flour, salt, grapefruit juice, orange liqueur contreau, pulp
Taken from www.yummly.com/recipe/Grapefruit-Butter-Cake-1656551 (may not work)