- Prep Time: 15m
- Cook Time: 25m
- Total Time: 4h
- Yield: 8" round cake
- Category: Cakes
- 375 grams (13oz) butter, softened
- 2 cups sugar
- 5 large eggs, separated
- 3 drops LorAnn Champagne oil
- 3 cups all-purpose plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 250 milliliters (8.5 fl. oz) milk
- zest 1/2 grapefruit
- zest 1/2 orange
- 300 milliliters lemon, orange and grapefriut juice (about two lemons, two oranges and one grapefruit)
- zest of 1 1/4 lemons
- zest of 1 1/4 oranges
- zest of 1 grapefruit
- ⅔ cups of sugar
- 5 egg yolks
- ¼ teaspoon salt
- 115 grams (7 tbs) unsalted butter
- 500 grams (1lb 1oz) unsalted butter, softened
- 1 kilogram (2lb 2oz) icing sugar
- 200 grams (7oz) white chocolate
- 70 grams (2.5oz )thickened cream
- 2 drops LorAnn Champagne oil
- Preheat oven to 175°C / 350°F. Grease and line three 8" round cake tins.
- In a medium bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, on the medium speed of an electric mixer, whip the egg whites until they form medium to stiff peaks. Reserve for later.
- In a fresh bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Add champagne oil and zest.
- Add the dry ingredients in three parts, alternating with the milk. With each addition, beat until the ingredients are incorporated. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Add 1/3 of the eggs whites and beat slowly until just combined. Then fold in remaining egg whites.
- Pour the batter into the cake tin and bake for 25 mins or until a skewer comes out clean.
- Cool the cake in the tin for 20 minutes. Remove from the tin and cool completely on a wire rack before icing.
- In a saucepan, heat the juice until it reduces to about 150mL. Allow to cool for 5 minutes.
- Combine the eggs, sugar and zest, whisking until the mixture is lighter in colour.
- Slowly pour the juice into the egg mixture, whisking constantly. Stir in salt.
- Place water in a medium saucepan on medium heat, and set the bowl of curd over it. Stirring constantly with a wooden spoon, continue to heat the ganache until it reaches 77°C / 170°F. At this point you will notice it has thickened. Take the curd off the heat and stir in the butter.
- Push the curd through a strainer into a heatproof container. Allow the mixture to reach room temperature, then cover tightly and store in the refrigerator. This curd will last for several weeks.
- In a large bowl, on the medium speed of an electric mixer, whip the butter for 7 minutes using the whisk attachment. Add the icing sugar, one cup at a time, until well combined.
- In a small microwave safe jug, heat cream until very hot but not boiling. Pour over white chocolate and stir to combine. If the chocolate won't fully melt, put it back in the microwave for 20-30 seconds on 50% power. All of cool, stirring occasionally so it doesn't create a film on top. This should take about an hour at most.
- Add the white chocolate mixture and the champagne oil.
- Stack the cakes up, add a filling of buttercream, making a slight dam around the outside of the cake.
- Add two tablespoons of curd into each filling layer. Top with the next layer of cake and repeat. I ended up using about 1/3 of the curd recipe for this cake.
- Chill cake for 15 minutes before applying a crumb coat of buttercream to the top and sides of the cake. Chill for another 15 minutes.
- Pipe a large shell boarder pattern using a 1M piping tip, all the way up the sides of the cake.
- I sprinkled the top for clear sugar crystals.
- Cake should remain chilled, and remove from fridge 30 minutes prior to eating so it's flavours are nice and intense.