Ruby Red Grapefruit Cake

My dad being a chef had lots of his pre 1950’s retro recipes that were handed over to me as I mastered them to his specs. He was more concerned about the flavour quality obtained and was not as finicky in the way it’s final presentation. I like to describe my way of being taught baking by my dad as colonial style. Now don’t get me wrong, my father was a very tolerant baker and over his 40 years as a Hotel Chef taught lots of lady bakers to be personal when it comes to making a cake. The fancier you like if you have artistic abilities or the time allotted standard approach which in home baking is pretty much the norm. The family will be just as happy either way and the fact is it was hand crafted by you and your helpers. The basic ingredients for a white base cake are pretty much the same. The flavour that a baker wishes to achieve are his or hers personal touches that make the finished product original. I must confess that when it comes to baking I like the solid time tested simple recipes, high on flavour and texture and quick and simple to whip up with an unpretentious finish. My baking knowledge was achieved mostly self-taught by trial and error. Now my dad was a hotel chef connected to a chain of top notch hotels across North America back in the early thirties. Some of the chef’s that he came in contact with would have shown him this trendy cake recipe which my dad made several times as a birthday cake for me while growing up. This twist on citrus is using those delicious ruby red juicy grapefruits that adorn many grocery produce shelves.

Ingredients needed;

1 ½ cups sifted cake flour.

¼ cup of vegetable oil ¾ cups white sugar

3 fresh eggs separated 1 ½ tsp baking powder

3 tbs fresh squeezed grapefruit juice ½ tsp sea salt

1 tbs of grated non waxed grapefruit rind ¼ cup of spring water

¼ tsp cream of tartar

Method of preparation;

Sift together the flour, sugar, baking powder and salt into a mixing bowl.

Make a well in the center of the dry ingredients. Add water, grapefruit juice, oil, egg yolk and lemon rind. Beat until smooth. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.

Gradually pour egg yolk mixture over whites, folding gently with a rubber spatula until just blended. Do not stir the mixture! Pour mixture into an ungreased cake pan.

Bake at 350 degrees for 25/ 35 minutes or until the cake springs back when lightly touched with your finger. Invert pan unto a cake cooling rack until it reaches room temperature. Run the spatula around the edge of the cake. Carefully remove from the pan. With a serrated knife, gently slice cut layer in half.

Ruby Red Grapefruit Cream Cheese Frosting

Ingredients needed;

2 6 oz. packages of soft cream cheese

1/4 cup vegetable oil

2 tbs of fresh squeezed red grapefruit juice

4 drops of natural lemon food colouring

1 tsp fresh grated on waxed grapefruit rind

2 large Ruby red grape fruits skinned and sliced into wheel sections and sit on a paper towel to absorb some on the juice.

Let cream cheese sit to room temperature. Beat cheese till light and fluffy.

Add the grapefruit rind and juice.

Crush 2 teaspoons of grapefruit sections and add to the frosting mixture.

Blend in and then spread some frosting on the bottom half of the cake. Top with several grape fruit sections. Cover with the second half layer of cake.

Frost the top and the sides and garnish with the remaining grapefruit sections.

Enjoy!

Thekitchenman’s B.C.