Indian River Grapefruit Meringue Cake

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Indian River Grapefruit Meringue Cake

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

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings

Ingredients

  • CAKE
  • 1-1/2 large fresh Florida grapefruit
  • 1/4 cup butter or margarine
  • 1/2 cup Sugar
  • 2 egg yolks (reserve whites at room temperature)
  • 2 egg yolks (reserve whites at room temperature)
  • 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
  • FILLING
  • 2 eggs, separated (add whites to reserved whites in bowl)
  • 1 cup Water
  • 3/4 cup 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 sugar combined with 1 teaspoon grapefruit zest

Preparation

Preparation

1 Grease and flour a 9" round cake pan. Preheat oven to 350 degrees. 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.

2 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.

3 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.

4 Bake at 350 degrees for 28 to 30 minutes until pick inserted in center tests clean. Cool in pan 10 minutes. Remove from pan to cool completely.

5 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.

6 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" of edges.

7 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.

8 Spread topping over cake filling, covering completely. Using back of tablespoon, form decorative swirls from center to edges.

9 Bake at 350 degrees for 12 to 15 minutes until peaks are lightly browned. Cool completely.

10 serving, decorate center top with reserved, well-drained grapefruit segments and if desired a sprig of fresh mint.

Special instructions

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

Source: The Florida Department of Citrus