Grapefruit Cake by David Storm

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Grapefruit Cake

1 ½ cup sifted cake flour
¾ cup sugar
1 ½ tsp baking powder
½ tsp salt
¼ cup water
¼ cup vegetable oil
3 eggs (separated)
3 tbsp grapefruit juice
½ tsp grated lemon rind
¼ tsp cream of tartar
1 tbsp cornmeal

Sift together flour, sugar, & baking powder. Add salt and corn meal, mix well. Add water, oil, egg yolks, juice and rind. Beat until combined and smooth. Beat egg whites and tartar to form stiff peaks. Carefully combine with mixture. Fold in but do not stir egg whites. Gently pour into pan. Bake 350 ° for 25-30 min. Let cool completely. Remove from pan and slice in half.

Cream Cheese Frosting

Ingredients: Two 6 oz. packages of cream cheese 2 tsp of lemon juice 1 tsp grated lemon rind ¾ cup powdered sugar 4-6 drops yellow food coloring 1 can (1 lb) grapefruit sections (well drained) 1 small handful of cotton candy

Beat cream cheese until fluffy. Add lemon juice and grated rind. Gradually add sugar and beat until combined. Dissolve cotton candy in grapefruit juice and divide in half. Add half to frosting, keep other half for garnish. Chop pieces of fruit and mix into frosting.

To Assemble
Spread half of frosting on bottom layer of cake. Place chopped pieces of fruit on top frosting. Place top layer on top and frost all sides of cake. Decorate and garnish with cotton candy syrup and sliced grapefruit. Serve immediately or chilled.

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