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Fresh Grapefruit Cake

 

25

Yield

1

cake

Prep

20

min

Cook

25

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

2 cups cake flour
sifted
1 ¼ cups sugar
2 teaspoons baking powder
½ teaspoon salt
5 large eggs
separated
¼ cup grapefruit juice
fresh squeezed
cup water
cup vegetable oil
1 tablespoon grapefruit peel
fresh grated
*
¼ teaspoon cream of tartar
*

Directions

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℉ (180℃) F for 25 to 30 minutes.

Leave in pans 10 minutes.

Turn out onto wire rack to cool.

Frost and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 74530% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 385mg 16%
Total Carbohydrate 39g 39%
Dietary Fiber 1g 5%
Sugars g
Protein 27g
Vitamin A 6% Vitamin C 8%
Calcium 9% Iron 35%
* based on a 2,000 calorie diet How is this calculated?

 

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