Grapefruit Cotton Cake

I had this bookmarked as I had wanted to use up the grapefruit sitting in my fridge. I'm glad I did as the cake is so refreshing and cottony soft!!

What a great way to end the year and to start off a new year with these wonderful bakes!

Here's wishing all a Happy and Prosperous New Year!!

Grapefruit Cotton Cake
recipe adapted from here
makes a 7" round cake

Ingredients:
55g canola oil
70g cake flour

4 egg yolks
35g beaten egg

55g grapefruit juice
1 1/2 tbspn zest of grapefruit

4 egg whites
55g sugar

Method:
1. Line the base of a 7" round cake pan with parchment paper.

2. Preheat oven at 160C.

3. Sieve the cake flour.

4. Heat oil over low heat till you start to see convection current near the base of the oil. Remove from heat and add in the sifted flour and mix well into a smooth paste. Set aside.

5. Mix the egg yolks and beaten egg. Then add in the grapefruit juice and zest of the grapefruit.

6. Pour the grapefruit-yolk mixture into the cooked dough (from step 4) and mix well into a smooth paste. Set aside.

7. Beat egg white till frothy at medium speed, then add in sugar in 3 batches. Beat till firm peaks form.

8. Fold 1/3 of the meringue into the egg yolk batter.

9. Pour the balance 2/3 meringue and fold into a smooth batter.

10. Pour the batter into the cake pan and level the surface. Bang the pan on the worktop to remove trapped air bubbles.

11. Bake cake using water bath method at 160C for 1 hour. (I bake for 65 minutes.)

12. When cake is baked, remove cake pan from oven and drop it to the table top from a height of about 8cm (This is to prevent the cake from excessive shrinkage during cooling.) and then cool on the wire rack for about 20 minutes.

13. Run a spatula round the edge of the warm cake to dislodge and then unmould the cake. (I didn't unmould and let the cake cool in the cake pan as I was out doing grocery shopping.)

14. You may want to further dry up the sides of the cake by keeping it in the warm oven for about 15 minutes. Turn on the oven to 90C for 2 minutes. (I didn't do this.)

15. Cool cake completely before cutting.

16. The cake is best served chilled after 2 hours of refrigeration.

This post is linked to Cook and Celebrate Christmas 2015 Organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.