top of page

Grapefruit Sponge Custard + Kiwi Coulis

I loved my previous Strawberry Lemonade sponge custard so much that I made it again. But, with some changes. Just like the last one, this dessert is magic. During the baking process, the ingredients separate and create a light and airy sponge cake on the bottom and a creamy and delicate custard on top. It is delicate and melts in your mouth and cannot be compared to anything else. This one pairs the brightness of grapefruit with the sweet mellowness of kiwi.


Bowl #1

175 grams granulated sugar

32 grams butter, softened

3 egg yolks

3 teaspoons grapefruit zest

55 grams grapefruit juice, freshly squeezed

1 teaspoon vanilla extract

1/2 teaspoon salt

Bowl #2

25 grams all-purpose flour

Bowl #3

240 grams whole milk

Bowl #4

4 egg whites

1/4 teaspoon cream of tartar



Preheat the oven to 325. Lightly grease 9-inch cake pan. Set aside.


In the fourth bowl, beat the egg whites and cream of tartar to stiff peaks. Set aside.


In the first bowl, beat all the ingredients together for a minute or so.


Add in the flour and continue to mix.


Add in the whole milk and mix to combine.


Working in thirds, whisk in the beaten egg whites. Ensure that all the egg whites are evenly mixed.


Ladle the batter into the cake pan. We need to bake the custard in a water bath so place the cake pan inside a larger roasting pan. Fill the roasting pan with an inch or two of water. Put the roasting pan with the cake pan inside of it into the oven and bake for 40 to 45 minutes. If you insert a cake tester into the middle, it should come out clean. Let cool.


Once cooled, run a thin knife along the edges of the pan. Place a large plate on top and flip the custard cake to unmold it. Serve with the kiwi coulis.


Kiwi Coulis

Bowl #1

4 kiwis, peeled and chopped

3 tablespoons granulated sugar

2 teaspoons lemon juice


In a food processor or blender, puree all ingredients together.

bottom of page