Pomelo Cake
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Pomelo Cake

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Level

difficult

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Cooking

65 min

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Preparation

75 min

Ingredients

Servings

8
For Flour Mix
Plain Flour
sifted
220 g
Baking Powder
1 tsp
Salt
12 tsp
For Meringue
Egg
4
Cream Of Tartar
with 1/2 tsp lemon juice
14 tsp
Icing Sugar
75 g
For Cake Mix
Salted Butter
room temperature
250 g
Icing Sugar
100 g
Egg
4
Pomelo
zest, to taste
1 tbsp
Pomelo
juice, squeezed (minimal large pulp)
75 ml
For Garnish
Icing Sugar
Whipped Cream
Pomelo
zest

How to cook

Prepare meringue

  • Whip egg white with cream of tartar until big foamy bubbles start to form.
  • Add in icing sugar gradually, a couple of tablespoons at a time.
  • Whip until stiff peaks form. Set aside.

Prepare cake mix

  • Beat butter & icing sugar until butter turns to a pale yellow and doubles in volume.
  • Add egg yolks one at a time and beat well to combine before adding the next.
  • Add in the pomelo zest and juice and mix well.
  • Add flour to the cake mix in 4 batches, making sure flour is mixed in before adding more.
  • Be careful not to over mix the batter.

Method

  • Fold in ¼ of the meringue to the cake mix to lighten the mixture.
  • Fold in the remaining meringue in two batches to ensure the mixture retains the fluffiness.
  • Pour into a greased & lined cake pan and tap on the tabletop a couple of times to remove large air bubbles.
  • Smooth the top of the cake mixture.

Start baking

  • Bake at 170°C for 45-50 mins until the top is light brown.
  • When you poke the center with a toothpick, it should come out clean with no batter stuck to it.
  • Let the cake rest on a wire rack for 10-15 mins or until room temperature.
  • Serve with a dusting of icing sugar & zest and cream on the side and enjoy!
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