How To make Grapefruit Cake

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1 1/2 c Sifted cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1 ts Salt
1/4 c Water
1/4 c Oil
3 Eggs; separated
3 tb Grapefruit juice
1/2 ts Grated lemon peel
1/4 ts Cream of tartar

FROSTING:

6 oz Cream cheese; softened
2 ts Lemon juice
1 ts Grated lemon peel
3/4 c Sifted powdered sugar
8 dr Yellow food color (optional)
1 Grapefruit
- peeled & sectioned OR 1 cn -(1-lb) grapefruit sections
Sift together flour, granulated sugar, baking powder and salt into bowl. Make well in center and add water, oil, egg yolks, grapefruit juice and 1/2 teaspoon lemon peel. Beat until very smooth. Beat egg whites with cream of tartar until stiff but not dry. Gradually pour egg yolk mixture over egg whites and fold in gently until just blended. Do not stir. Turn batter into ungreased 9-inch springform pan and bake at 350F 30 minutes, or until top springs back when touched lightly with finger. Invert onto rack and cool thoroughly. To make frosting, beat cheese until fluffy. Add lemon juice and 1 teaspoon peel. Gradually blend in powdered sugar and beat until well blended. Stir in food color. Crush enough grapefruit sections to measure 2 teaspoons and blend into frosting. Loosen edges of cake carefully and remove from pan. With serrated knife cut cake crosswise to make two layers. Fill with part of frosting and some of grapefruit sections. Spread top and sides of cake with frosting and decorate with remaining fruit sections.

How To make Grapefruit Cake's Videos

Grapefruit Cake Box ????????

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Grapefruit cake for all my grapefruit lovers!
there's layers of sponge cake, soft whipped cream, and tart juicy grapefruit ^^

???? C O N N E C T W I T H M E:
@pearlthefoodie
@pearllok

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???? R E C I P E:
Ingredients:
- 3 egg whites
- 3 egg yolks
- 70g sugar (30g + 40g)
- 55g neutral flavour oil (ex. Vegetable)
- 60g (soy) milk
- 90g cake flour
- 5g vanilla extract
- *2 grapefruits
- *130g whipping cream

*in the video, I only used one layer of cake (half), so I used 2 grapefruits and 130g of whipping cream to make two boxes. If you’d like to use all the cake to make 4 boxes of grapefruit cake, please double the grapefruit and whipping cream quantity.

Method:

1. Preheat oven to 300°F and line baking pan with parchment paper
2. Whisk together egg yolks and 30g sugar until dissolved. Add milk, vanilla extract, and oil and whisk until combined
3. Sift in cake flour and whisk until smooth with no dry patches of flour or lumps
4. Beat egg whites and add in 40g sugar gradually until it forms stiff peaks
5. Add a small amount of the fluffy egg whites into the yolk mixture and whisk until combined, gradually fold in remaining egg white into yolk mixture gently until combined. Pour the batter into baking pan
6. Bake at 300°F for 30mins, reduce heat to 285°F and bake for 35 mins or until top is slightly browned and a toothpick comes out clean
7. Peal grapefruits and retain some slices for decor, and break down the other pieces into smaller chunks for the filling
8. Slice the cake into two layers and cut into 4 squares or shape of your container
9. Beat the whipping cream until it forms medium stiff peaks
10. To assemble, layer the sponge cake, grapefruit chunks, whipped cream, another, and grapefruit slices
11. Chill in the fridge for 1 hour before serving

So what did I do with the other half of the cake?? I made another fruit cake lol, video to come


???? M U S I C:
♡ Song : Daystar - Lemon Cake /

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Filmed and edited by Pearl Lok. My videos are only posted on my Youtube channel. Unauthorized use, reproduction, distribution or reuploads with edits of my videos are prohibited. Videos violating these terms will be reported without warning.

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#grapefruitcake #grapefruit #spongecake #ASMR

The Key To The Moistest Cake Ever Is...

This video is sponsored by California Olive Ranch. I used the California Olive Ranch Global Blend Medium:



You can use my discount code, MollyBaz, for 15% off site-wide!

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If you ask Molly, olive oil cakes reign supreme in the baking kingdom–they’re infinitely moist in a way butter based cakes will never be, and they taste like olive oil!!! Which is a really good thing! Especially if you use olive oil that YOU like the taste of. This one is intensely citrusy thanks to the addition of grapefruit juice and zest, and a zippy pistachio grapefruit glaze that smothers it once it’s out of the oven. Two bowls, one loaf pan and whisk are all you’ll need. Tune in to watch Molly bust it out on her own, and snag a copy of her cookbook, Cook This Book for the full recipe!

#OliveOil #cake #CaliforniaOliveRanch

Ingredients :

PRODUCE
2 red grapefruit

DAIRY
3 large eggs
1⁄2 cup plain whole-milk Greek yogurt

PANTRY
2 cups (240g) all-purpose flour
1⁄2 teaspoon (3g) baking soda
1⁄2 teaspoon (2g) baking powder
2 teaspoons (6g) kosher salt, plus a pinch
11⁄2 cups (150g) granulated sugar
1 cup (200g) plus
1 tablespoon extra-virgin olive oil, plus more for the pan
3⁄4 cup (85g) powdered sugar
3 tablespoons roasted, salted pistachios

Hit The Club:
Cook This Book:
Snag Some Merch:

Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Mack Johnson
Motion GFX Designer: Mack Johnson
Colorist: Kinan Chabani
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten

Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime

Grapefruit Vanilla Cake

This zesty grapefruit vanilla cake is bursting with mouthwatering flavor and luscious texture! This unique twist on lemon poppy seed cake is sure to please even the most dedicated dessert traditionalists. With just the right amount of smooth vanilla to balance the bright flavors of grapefruit, this cake is the perfect kind of sweet.

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Grapefruit Seltzer Cake | HG Food | HelloGiggles

La Croix lovers rejoice!

Here's how to make your own:

Easy recipe for delicious ruby red grapefruit cake

How to make a delicious red grapefruit cake recipe from grapefruit with added honey, it's a great-tasting cake, easy to prepare and irresistible, this red cake that your family will love

Danielle Alvarez's ruby red grapefruit upside-down cake

Tip: Cream the butter and sugar together for at least 5 minutes – it might seem like too long but it helps the buttery cake have a light, aerated texture.

INGREDIENTS


* Topping


25g butter
80g brown sugar
3-4 ruby red grapefruit, peeled and sliced into rounds


* Cake batter


- 225g butter, room temperature, diced
- 200g sugar
- 4 eggs, separated
- 1 tsp vanilla extract
- 100ml milk
- 2 tbsp Cointreau or other orange liqueur (optional)
- 220g plain flour
- 2¼ tsp baking powder
- ½ tsp bi-carb soda
- ½ tsp fine salt




* To serve
creme fraiche, whipped cream or vanilla ice-cream




* METHOD


1- Preheat oven to 160C fan-forced (180C conventional). Grease the sides of a 22-25cm round cake tin and place a round of baking paper on the bottom.


2- Firstly, make the topping. Melt the butter and brown sugar in a small saucepan until the sugar crystals have melted and the mix is bubbling. Simmer for 1 minute to ensure everything melts together, then pour into the prepared cake tin. Arrange and overlap the grapefruit slices on top of the caramel in any pattern you like. Try to cover as much surface area as possible, so each slice of the finished cake has plenty of fruit.


3- In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until light and fluffy – this takes longer than you might think, about 5-10 minutes. Next, add egg yolks, Cointreau and vanilla and mix until well incorporated.


4- Separately, whip the egg whites in a clean bowl until soft peaks form, set aside.


5- In another bowl, whisk together the dry ingredients. Add half the dry ingredients to the batter in the mixer and gently mix on low speed, then add all the milk with the motor running. Turn the mixer off and carefully add the remaining dry ingredients and finish mixing with a spatula. It will be very thick. Add about ½ of the whipped egg whites into this mixture and mix to combine and loosen the batter, then fold in the remaining whipped egg whites. Pour the batter over the grapefruit, spread it out and gently tap the tin on the benchtop to ensure the cake batter has dropped into place.


6- Bake for 60-75 minutes or until a cake tester or bamboo skewer inserted into the centre comes out clean. Allow to cool slightly. Run a small knife around the edge of the cake. To flip it over, place a flat plate or cake tray inverted onto the top of the tin and, while holding this plate in place with your right hand, use your left hand to hold the tin up against the platter. When flipped, simply pull the tin off and peel away the baking paper.


7- Serve warm or cool with a dollop of whipped cream, creme fraiche or vanilla ice-cream. This cake is even better the next day.
Serves 8-10

This recipe is from episode six of Good Food's new TV show

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