Tuesday, September 4, 2012

Brown Derby Grapefruit Cake

Cake
 1 2/3 cups flour
 1 cup sugar
 2 teaspoons baking powder
 1/2 teaspoon salt
 4 eggs
 1 egg white
 1/2 teaspoon cream of tartar
 3 tablespoons water
 1/4 cup canola oil
 1 tablespoon and 1 teaspoon grapefruit juice
 1 tablespoon grapefruit zest
 1 1/2 teaspoon lemon zest

 
 
 
Preheat oven to 325. Prepare two 9-inch cake pans. Sift together flour, sugar, baking powder and salt. Separate eggs. Beat egg white and cream of tartar to a stiff peak and set aside. Beat yolks until fluffy and pale yellow. Combine water, oil, grapefruit juice and fruit zests. Slowly stream water mixture into egg yolks. Fold egg-yolk mix into egg-white mix. Incrementally add dry ingredients to wet mixture. Pour mixed batter into cake pans. Bake 20 minutes then rotate and bake an additional 25 minutes. Let cool completely.

Frosting
 1/3 cup butter (room temperature)
1 1/4 cups cream cheese (room temperature)
1 cup powdered sugar
 1 teaspoon grapefruit zest
 1 3/4 teaspoon grapefruit juice
 1/2 teaspoon vanilla extract

 With paddle attachment, beat softened butter on medium setting until smooth. Add cream cheese and mix until thoroughly blended. Add powdered sugar in 1/4-cup increments, making sure it’s thoroughly incorporated after each addition. Add zest, juice and extract.

Candied-Grapefruit Garnish
 2 pink grapefruit
 5–6 cups water
 2 cups sugar
 2 cups water
 1/2 cup sugar

 Prepare one day in advance (or up to a week ahead). Cut ends off grapefruit to create flat surface on both sides. Cut peel off grapefruit in even strips from top to bottom, including only a small portion of pith. Blanch peel in 5–6 cups boiling water until peel softens, about 3 minutes. Drain and pat dry. Create simple syrup by boiling 2 cups sugar and 2 cups water. Add blanched peel to simple syrup and return to boil. Reduce heat to low and cover surface with parchment paper. Candying process takes about 30 minutes; peel is finished when translucent. Drain candied zest onto wire rack and cool. Dredge zest in sugar and let sit overnight. Store in airtight container. Makes more than is necessary for the recipe. Reserve balance for snacking.

Finishing the Cake
 Using a sharp knife, segment two grapefruit. Place one cake on cake stand and using an offset spatula, evenly spread 1/3 cup of frosting across its surface. Arrange fruit segments from one grapefruit evenly on frosted surface. Spread 1/3 cup frosting on top of second cake. Carefully stack cakes by inverting frosted side of second cake on top of first. Gently press top so the two layers stack evenly. Frost exterior using remainder of frosting. Slice two pieces candied grapefruit into 1/3-inch strips, then cut strips in opposite direction to create small squares. Arrange remaining grapefruit segments along circumference of cake. Sprinkle candied grapefruit squares between segments. Refrigerate until ready to serve.

Recipe and Image via LA Times Magazine

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