grapefruit cake with grapefruit curd

 

 This citrusy cake is rich and refreshing, with a buttery bite and a zesty bite.

Cake with Grapefruit: 2 medium egg whites 7 tablespoons softened unsalted butter 3/4 cup sugar 2 tsp. vanilla extract 1 cup regular flour loading up to get together with. 1 teaspoon of salt 1/2 cup fresh grapefruit juice (seeded) 1 grapefruit zest, finely grated For serving, powdered sugar

Curd of Grapefruit: a third of a cup of sugar 1/4 cup freshly squeezed grapefruit juice two large eggs 2 large yolks of eggs two grapefruit zests, finely grated a pinch of salt 1/3 cup softened unsalted butter

To make the cake,  Preheat the oven to 350 degrees Fahrenheit. Grease the inside of an 8-inch cake pan and line the bottom with parchment paper. Using an electric mixer on high speed, whip the egg whites until they are just foamy. Add 1/4 cup sugar and continue to beat till the whites are transparent with medium-to-stiff spikes.

In a separate large mixing bowl, cream the butter, vanilla, and remaining 1/2 cup sugar until creamy and even. Sift the flour, baking powder, and salt into the mixing bowl with the butter. As you stir in the dry ingredients, scrape down the sides and bottom of the bowl frequently. Spoon in the grapefruit juice gradually, mixing well after each addition. Mix in the zest until it is evenly distributed.

 

Gently press one-third of the egg whites into the cake batter. Fold them gently into the batter until just combined. Fold in the remaining egg whites in two batches until no traces of the whites remain. Avoid overmixing. Transfer the batter to the prepared pan and spread it into an even layer with a spatula. 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the edges and top of the cake are golden browns.

 

Allow the cake to cool completely in its pan. Remove the parchment from the cake and place it on a serving platter. Maintain the cooled cake covered and at room temp until it's time to eat.