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1
Preheat oven at 350 degrees F.
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2
Line cake pan with waxed paper and spray with nonstick oil.
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3
Sift together flour, sugar, baking powder and salt into a mixing bowl.
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4
Make a well in the center for dry ingredients.
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5
Add water, oil, zest, grapefruit juice and egg yolks.
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6
Beat until smooth.
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7
Beat egg whites and cream of tartar separately until whites are stiff but not dry.
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8
Gradually fold egg whites into flour mixture with a rubber spatula until just blended.
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9
Do not stir the mixture.
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10
Pour batter into prepared cake pan.
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11
Bake for 25 minutes or until cake springs back when gently touched with a finger.
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12
Invert pan on cake rack to cool.
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13
Run spatula around edge of cake.
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14
Carefully remove from pan.
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15
With a serrated knife, gently cut layer in half.
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16
Icing:.
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17
Let cream cheese soften to room temperature.
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18
Beat cheese until fluffy.
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19
Add grapefruit juice and zest.
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20
Gradually blend in sugar.
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21
Mix until well blended.
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22
Add food coloring.
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23
Crush several grapefruit sections to measure 2 teaspoons.
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24
Blend into frosting.
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25
Spread frosting on bottom half of cake.
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26
Top with several grapefruit sections.
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27
Cover with second layer of cake.
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28
Frost top and sides.
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29
Garnish with remaining grapefruit sections.
