1 1/2 c Sifted cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Water
1/4 c Oil
3 Eggs (separated)
3 tb Grapefruit Juice
1/2 ts Grated Lemon Rind
1/4 ts Cream of Tartar
GRAPEFRUIT CREAM CHEESE
-FROSTING:
2 pk (6-oz) of Cream Cheese
2 ts Lemon Juice
1 ts Grated Lemon Rind
3/4 c Powdered sugar (sifted)
6 dr Yellow food coloring (up to
-8)
1 cn (1 lb) Grapefruit sections
-(well drained)
Sift together flour, sugar, baking powder and salt into mixing bowl. Make a
well in center of dry ingredients. Add water, oil, egg yolks, grapefruit
juice, and lemon rind. Beat until smooth. Beat egg whites and cream of
tartar separately, until whites are stiff but not dry. Gradually pour egg
yolk mixture over whites, folding gently with a rubber spatula until just
blended. Do not stir the mixture. Pour into an UNgreased pan. Bake at 350
degrees for 25 to 30 minutes, or until cake springs back when lightly
touched with a finger. Invert pan on cake rack until cool. Run Spatula
around edge of cake. Carefully remove from Pan. With a serrated knife,
gently cut layer in half.
Grapefruit Cream Cheese Frosting: Let cream cheese soften at room
temperature. Beat cheese until fluffy. Add lemon juice and rind. Gradually
blend in sugar. Beat until well blended. Add food coloring. Crush several
grapefruit sections to measure 2 tsp. Blend into frosting. Spread frosting
on bottom half of cake. Top with several grapefruit sections. Cover with
second layer of cake. Frost top and sides. Garnish with remaining grapefuit
sections.
Yields
1 Servings