| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Dairy |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted cake flour |
| 1 1/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 5 |
|
Eggs, separated |
| 1/4 |
c |
Fresh squeezed grapefruit juice |
| 1/3 |
c |
Water |
| 1/3 |
c |
Salad oil |
| 1 |
tb |
Fresh grated grapefruit peel |
| 1/4 |
ts |
Cream of tartar |
INSTRUCTIONS
From: Arizona Cookbook
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 min. *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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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