Grapefruit Cake With Icing
"Source: Paula Deen"
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
8 Slices
- Serves:
- 8
ingredients
-
Cake
- 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 egg whites
- 1⁄4 teaspoon cream of tartar
-
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 -8 drops yellow food coloring
- 1 (1 lb) can grapefruit section, well drained
directions
- Preheat oven at 350 degrees F.
- Line 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.
- Icing:.
- 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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Reviews
-
I made this for a small dinner party (4 people) and there was only one piece left by the end of the night! The surviving piece was promptly devoured by my husband the following day. This recipe is so fluffy and light!! I've never made a moist cake from scratch before, so I was worried about dryness, but it was perfect! The icing is an absolute must; I think it's what really makes this cake awesome. I think next time I'll double the recipe to make a bigger cake since it came out smaller than I expected. I just did one layer because there really wasn't enough cake to cut it into decent halves. I'm definitely keeping this one! I already found an excuse to make it this weekend. :)
