Ingredients
- 1 1/2 cups cake flour, sifted
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/2 teaspoon grapefruit zest
- 3 tablespoons grapefruit juice
- 3 egg yolks
- 3 eggs whites
- 1/4 teaspoon cream of tartar
Directions
Preheat oven at 350 degrees F. Line a 9-inch cake pan with waxed paper and spray with nonstick oil.
Sift together flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center for dry ingredients. Add water, oil, zest, grapefruit juice and egg yolks. Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold egg whites into flour mixture with a rubber spatula until just blended. Do not stir the mixture.
Pour batter into prepared cake pan.
Bake for 25 minutes or until cake springs back when gently touched with a finger. Invert pan on cake rack to cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.
Grapefruit Cream Cheese Frosting:
- 2 (6-ounce) packages cream cheese
- 2 teaspoons grapefruit juice
- 1 teaspoon grapefruit zest
- 3/4 cup powdered sugar, sifted
- 6 to 8 drops yellow food coloring
- 1 (1-pound) can grapefruit sections, well drained
Let cream cheese soften to room temperature. Beat cheese until fluffy. Add grapefruit juice and zest. Gradually blend in sugar. Mix until well blended. Add food coloring. Crush several grapefruit sections to measure 2 teaspoons.
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 grapefruit sections.
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By Fabulous-SLU
Gros Islet
on January 13, 2012
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This indeed is a scrumptious cake. The only thing I did differently was use fresh grapefruit as opposed to canned grapefruits. Try it!
By rayeanne
Sterling, VA
on December 25, 2011
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What to do with all this grapefruit from our beautiful Texas Ruby Red grapefruit tree? I made this recipe using fresh grapefruit for a Christmas cake!! I didn't use food coloring in the frosting, but I used a bundt cake pan, frosted the cake with the white frosting, and put the grapefruit in the center (spent all day peeling grapefruit, but it was worth it all. I drained the grapefruit then put the grapefruit sections in the center of the cake and topped it off with a sprig of holly! It's so festive! Everyone wants a piece before dinner...but too bad...they have to wait! Thank you Paula for a fun and different cake! It's so light and complements are Texas Ruby Reds perfectly! Plus it's the perfect treat after a heavy dinner (to eat much later in the evening of course.
By kozmikrokker
Highland, Utah
on August 13, 2011
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I have noticed that the recipe here on the website says to use 1 1/2 cups of flour but Paula, on the show, says only 1/2 cup. Does anyone know which is actually correct?
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