1 1/2 c Sifted cake flour 1/4 c Oil
3/4 c Sugar 3 Eggs; separated
1 1/2 ts Baking powder 3 tb Grapefruit juice
1 ts Salt 1/2 ts Grated lemon peel
1/4 c Water 1/4 ts Cream of tartar
FROSTING
6 oz Cream cheese; softened 8 dr Yellow food color (optional)
2 ts Lemon juice 1 Grapefruit
1 ts Grated lemon peel – peeled & sectioned OR
3/4 c Sifted powdered sugar 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.
Yields
12 servings