Ingredients
Cake:
1 1/2 cups sifted cake flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup water
1/4 cup vegetable oil
3 eggs, separated
3 Tbsp grapefruit juice
1/2 tsp lemon zest
1/4 tsp cream of tartar
Frosting:
2 (6 oz) pkgs of cream cheese, room temperature
2 tsp lemon juice
1 tsp lemon zest
3/4 cup powdered sugar, sifted
6-8 drops yellow food coloring
1 1-lb can grapefruit sections, well drained
Preparation
Cake: 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 zest. Beat until smooth. Beat egg 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 25-30 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.
Frosting: Beat cream cheese until fluffy. Add lemon juice and zest. 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 grapefruit sections.
