1 1/2 c Sifted cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1 ts Salt
1/4 c Water
1/4 c Oil
3 Eggs; separated
3 tb Grapefruit juice
1/2 ts Grated lemon peel
1/4 ts Cream of tartar
1 Grapefruit; peeled and
-sectioned
-CREAM CHEESE FROSTING-
2 pk (3-oz) cream cheese;
-softened
2 ts Lemon juice
1 ts Grated lemon peel
3/4 c Sifted powdered sugar
6 -(up to)
8 dr Yellow food color; optional
Reserved grapefruit sections
Sift together flour, sugar, baking powder, and salt into bowl. Make well in
center and add water, oil, egg yolks, grapefruit juice and lemon peel. Beat
until very smooth. Beat egg whites with cream of tartar until stiff but not
dry. Gradually pour egg yolk mixture over egg whites and fold in gently
until just blended. Do not stir.
Turn batter into ungreased 9 inch spring form pan and bake at 350 degrees
30 minutes, or until top springs back when touched lightly with finger.
Invert onto cake rack and cool thoroughly. Loosen edges of cake carefully
and remove from pan. With serrated knife, cut cake crosswise to make two
layers. Reserve a few fruit sections for frosting. Fill with part of the
Cream Cheese Frosting and grapefruit sections. Spread top and sides of cake
with frosting and decorate with additional fruit sections.
Cream Cheese Frosting: Beat softened cream cheese until fluffy. Add lemon
juice and peel. Gradually blend in sugar and beat until well blended. Stir
in food color. Crush enough grapefruit sections to measure 2 teaspoons and
blend into frosting.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings