Recipes

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Kim’s Grapefruit Cake

Serves 6

1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tarter
2 grapefruits peeled, seeded

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder & salt into mixing bowl. Make a well in the center of the dry ingredients. Add water, oil, egg yolks, grapefruit juice & lemon rind. Beat until smooth. Beat egg whites & cream of tartar separately, until whites are stiff but not dry. Gradually fold the whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture. Pour into an un-greased 10 inch cake pan. Bake at 350 degrees for 25-30 minutes, or until the cake springs back in the center when lightly touched with a finger. Place the pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut into two layers. After cutting the cake in two, slide a flat cookie sheet between the layers to lift the top one off; after frosting the bottom layer, put the top back on. And frost entire cake.

Grapefruit Cream-Cheese Frosting

2 six ounce packages cream cheese
2 teaspoons lemon juice
1 tsp grated lemon rind
¾ cup powdered sugar (sifted)
6-8 drops yellow food coloring (optional)

3 fresh grapefruits, peeled, sectioned & drained, reserving 2 tablespoons of fresh juice.

Let cream cheese soften at room temperature, then beat until fluffy. Add lemon juice & rind. Gradually blend in sugar & beat until well blended. Add food coloring, if desired. Add reserved 2 tablespoons of grapefruit juice & blend. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections & add them to half the frosting. Spread this mixture on the bottom layer of the cake. Top with second layer of cake & frost the top and sides with the remaining frosting. Garnish each portion with a grapefruit slice.

Source: Kim Holt, Custom Cakes by Kim

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