Grapefruit Cake Recipe

Name: Grapefruit Cake
Prep time: 80 min
Cook time: 39 min
Total time: 119 min
Yield: 4
Cuisine: Korean
Ingredients: Cake sheet; 200g Egg; 125g Sugar; 4g Vanilla extract; 35g Unsalted butter; 40g Milk; 125g Cake flour; Grapefruit; 450g Whipping cream; 15g Sugar; 90g Condensed milk; 50g Whipped whipping cream (+5g sugar)

Cooking Tree2023-10-1501.7K views

Grapefruit Cake Recipe | Cooking Tree

In Cooking Tree, Grapefruit Cake is on the menu, and we’ll show you how to make it from scratch.

I made a cake with lots of fresh grapefruit.
You have to peel the grapefruit, but it’s much easier if you do it like in the video.

I used a fruit cutter on the top of the cake to make it fluffy.
I had a large grapefruit, so the cake came out very high.

I think you should use a smaller grapefruit for a more stable shape.
If you put a big fruit on the cake, you will have a lot of cream in it~.

I don’t make grapefruit cakes very often because grapefruit is difficult to handle.
but when I make it and take a bite, I think the fresh and tangy aroma is very attractive^^.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Grapefruit Cake

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Rating: 5.0/5
( 84 voted )

Serves: 4 Prep Time: 80 Minutes Cooking Time: 39 Minutes 39 Minutes Nutrition facts: 400 calories 19 grams fat

Ingredients

Cake sheet

200g Egg

125g Sugar

4g Vanilla extract

35g Unsalted butter

40g Milk

125g Cake flour

Grapefruit

450g Whipping cream

15g Sugar

90g Condensed milk

50g Whipped whipping cream (+5g sugar)

Instructions

Cake sheet

Place the bowl with the eggs over a saucepan of simmering water.

Add the sugar and vanilla extract, stirring constantly, and bring the temperature up to about 40 degrees.

Remove the bowl and place the bowl containing the butter and milk over a saucepan over medium heat to melt.

Whisk the egg wash until it forms dense, stiff peaks and clears the air pockets for a minute or two on low speed.

Sift the beaten eggs into a bowl and mix to combine, then whisk a little of the batter into the bowl with the butter and milk.

Add it all to this batter and mix evenly.

Pour into an oven pan and bake in a 175 degree oven for about 37 minutes.

Cut a thin slice off the bottom and cut into three 1.5 cm high slices to cut into 15 cm square mousse molds.

Prepare the grapefruit

Blanch the grapefruit in a pan of boiling water for 2 to 2½ minutes, rolling it around to get even coverage.

Place in an ice water bath to cool.

Run a knife crosswise across the top and peel off the rind.

Remove the flesh and cut off the thin side with scissors, and cut off the ends with scissors as well.

Carefully peel off the skin.

Line a cake tin with the cake sheets, squeeze in the cream, and top with the grapefruit pulp.

Repeat the stacks, brush the tops with cream, and chill in the refrigerator for 2-3 hours.

Decorate the top with grapefruit and fresh cream.

Notes

- Mold size : 15cm x 8cm

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