Prep Time
Cook Time
Total Time
Servings
Ingredients
For the Florida Grapefruit Curd:
- Zest of 1 Florida Grapefruit
- Juice of 2 Florida Grapefruit
- 6 egg yolks
- 2 tablespoons cornstarch
- 1 ⅓ cups granulated sugar
- ⅛ teaspoon salt
- 3 tablespoons butter (cold), cut into small cubes
For the Sponge Cake:
- 2 Florida Grapefruit, for garnish
- Zest of ½ Florida Grapefruit
- 1 ⅔ cups all-purpose flour
- 1 cup + 2 Tbsp granulated sugar
- 1 teaspoon baking powder
- 4 large egg whites
- 6 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Whipped Cream:
- ½ cups mascarpone
- 1 cup heavy whipping cream
- 2 ½ tablespoons powdered sugar
Instruction
For the Florida Grapefruit Curd:
- Start with the curd. Zest one Florida Grapefruit and squeeze two to extract the juice.
- Separate the egg whites from the yolks. Mix half the zest with the egg yolks, reserving the other half for the sponge cake.
- Mix the sugar, salt and cornstarch in a saucepan. Add the Florida Grapefruit Juice and whisk until smooth.
- Place the saucepan over medium heat and bring to a boil while whisking. Cook for 2 minutes, whisking constantly to avoid burning.
- Pour a little of the hot mixture into the bowl containing the egg yolks. Whisk immediately to prevent them from cooking.
- Transfer the mixture to the saucepan and whisk until fully incorporated.
- While whisking, thicken over low heat for 5 minutes.
- Remove from the heat and add the cold butter, cut into small cubes. Whisk until the butter is melted and well blended.
- Place in a shallow dish, cover with cling film and leave to cool (2-3 hours).
For the whipped cream:
- Place the full whipping cream and mascarpone in a bowl of your food processor. Refrigerate them with the whisk for 1 hour to ensure they set properly.
- Gently whip the cream and mascarpone to combine, then increase the speed. When the mixture thickens, add the sifted powdered sugar and continue beating until stiff.
For the sponge cake:
- Preheat the oven to 350°F (175°C).
- Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture whitens. Then add the flour and baking powder and mix.
- Melt the butter, then add it to the mixture with the vanilla extract and zest, previously reserved.
- In a separate bowl, beat the egg whites until stiff with a pinch of salt. Gently fold them into the batter using a spatula, with slow movements to avoid breaking them.
- Butter a round tin, pour in the batter and bake for around 45 minutes.
To assemble the Florida Grapefruit Sponge Cake:
- Cut the sponge cake in half horizontally. Spread half the cream over the first half, then cover with Florida Grapefruit curd.
- Peel the remaining two grapefruit and remove the segments. Place half of them on top of the curd layer.
- Place the second half of the cake on top. Repeat: spread a layer of whipped cream, a layer of curd, then add the remaining grapefruit segments for decoration.
Tip: Sprinkle Florida Grapefruit zest lightly over the top before serving.
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