Grapefruit Cake

• 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

1. Cake:
2. 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.
3. Frosting:
4. 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.

cake flour, sugar, baking powder, salt, water, vegetable oil, eggs, grapefruit juice, lemon zest, cream of tartar, frosting, pkgs of cream cheese, lemon juice, lemon zest, powdered sugar, coloring, sections

Taken from www.epicurious.com/recipes/member/views/grapefruit-cake-51333011 (may not work)