A stunning presentation as well as a light and delicious dessert with fabulous grapefruit flavor in each of its three layers.

Indian River Grapefruit Meringue Cake

Cake:

1 1/2 large fresh Florida grapefruit

1/4 cup butter or margarine

1/2 cup granulated sugar

2 large egg yolks (reserve whites at room temperature)

1 large whole egg

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon grated grapefruit zest

1/4 cup milk

2 tablespoons fresh Florida grapefruit juice

1/2 teaspoon vanilla extract

 

Filling:

2 large eggs, separated (add whites to reserved whites in bowl)

1 cup water

3/4 cup granulated sugar

1/3 cup all-purpose flour

1 teaspoon grated grapefruit zest

1/3 cup fresh Florida grapefruit juice

1 tablespoon butter or margarine

 

Topping:

Reserved egg whites

1/2 teaspoon cream of tartar

1/2 cup granulated sugar combined with 1 teaspoon grapefruit zest

1. Grease and flour a 9-inch round cake pan. Preheat oven to 350°F (175°C).
2. Grate rind of one grapefruit to measure 1 tablespoon zest. Squeeze same grapefruit to yield 1/2 cup unstrained juice. Cut half grapefruit into segments. Reserve all separately.
3. For Cake: In a large bowl, cream butter on medium speed on mixer, gradually beating in sugar until fluffy. Add 2 egg yolks and whole egg; beat well. Combine flour, baking powder, and zest, and add alternately with milk and juice to the butter mixture, beginning and ending with flour mixture and beating well after each addition; stir in vanilla. Pour batter into prepared pan. Bake at 350°F (175°C) for 28 to 30 minutes until pick inserted in center tests clean. Cool in pan 10 minutes. Remove from pan to cool completely.
4. For Filling: Combine egg yolks and water. In a heavy saucepan, combine sugar and flour; add yolk mixture and zest. Cook over medium heat, stirring, until mixture thickens and boils. Remove from heat; stir in juice and butter. Cover loosely and cool. Place cooled cake on baking sheet. Spoon filling evenly on cake to within 1/2-inch of edges.
5. For Topping: Beat the four egg whites (at room temperature) with cream of tartar for 1 minute on high speed. Gradually add sugar/grapefruit zest mixture, beating until stiff peaks form, about 3 minutes. Spread topping over cake filling, covering completely. Using back of tablespoon, form decorative swirls from center to edges.
6. Bake at 350°F (175°C) for 12 to 15 minutes until peaks are lightly browned. Cool completely. Just before serving, decorate center top with reserved, well-drained grapefruit segments and if desired a sprig of fresh mint.

Makes 8 servings.

Recipe provided courtesy of The Florida Department of Citrus.