Fresh Grapefruit Cake 2 cups sifted cake flour 1 1/4 cups sugar 2 tsp. baking powder 1/2 tsp. salt 5 eggs, separated 1/4 cup fresh squeezed grapefruit juice 1/3 cup water 1/3 cup salad oil 1 tbsp. fresh grated grapefruit peel 1/4 tsp. cream of tartar Sift together dry ingredients. In small mixer bowl, combine egg yolks, grapefruit juice, water and oil. Add dry ingredients. Beat at low speed until blended. Then beat at medium speed for one minute. Stir in grapefruit peel. Beat whites until frothy; add cream of tartar. Continue beating until whites are stiff, but not dry. Carefully folk yolk mixture into whites until just blended. Pour into 9 inch layer cake pans lined with oiled waxed paper. Bake at 350 F for 25 30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to cool. Frost.
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