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
FROSTING
6 oz Cream cheese; softened
2 ts Lemon juice
1 ts Grated lemon peel
3/4 c Sifted powdered sugar
8 dr Yellow food color (optional)
1 Grapefruit
– peeled & sectioned OR
1 cn -(1-lb) grapefruit sections
Sift together flour, granulated sugar, baking powder and salt into bowl.
Make well in center and add water, oil, egg yolks, grapefruit juice and 1/2
teaspoon 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 springform pan and bake at 350F 30 minutes, or until top
springs back when touched lightly with finger. Invert onto rack and cool
thoroughly.
To make frosting, beat cheese until fluffy. Add lemon juice and 1 teaspoon
peel. Gradually blend in powdered sugar and beat until well blended. Stir
in food color. Crush enough grapefruit sections to measure 2 teaspoons and
blend into frosting.
Loosen edges of cake carefully and remove from pan. With serrated knife cut
cake crosswise to make two layers. Fill with part of frosting and some of
grapefruit sections. Spread top and sides of cake with frosting and
decorate with remaining fruit sections.
From
Yields
12 Servings