{"id":41179,"date":"2012-05-07T02:04:00","date_gmt":"2012-05-07T02:04:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/indian-river-grapefruit-meringue-cake\/"},"modified":"2023-10-10T00:44:32","modified_gmt":"2023-10-10T00:44:32","slug":"indian-river-grapefruit-meringue-cake","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/indian-river-grapefruit-meringue-cake\/","title":{"rendered":"Indian River Grapefruit Meringue Cake Recipe"},"content":{"rendered":"<\/p>\n

INGREDIENTS<\/span><\/span><\/span><\/p>\n

Cake:
<\/strong>1-1\/2 large fresh Hale grapefruit
<\/span>¼ cup butter or margarine
½ cup sugar
2 egg yolks (reserve whites at room temperature)
1 whole egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon grated grapefruit zest
¼ cup milk 2 tablespoons fresh Hale grapefruit juice
<\/span>½ teaspoon vanilla<\/span><\/span><\/p>\n

Filling:
<\/strong>2 eggs, separated (add whites to reserved whites in bowl)
1 cup water
¾ cup sugar
1\/3 cup all-purpose flour
1 teaspoon grated grapefruit zest
1\/3 cup fresh Hale grapefruit juice
<\/span>1 tablespoon butter or margarine<\/span><\/span><\/p>\n

Topping:<\/strong>
Reserved egg whites
½ teaspoon cream of tartar
½ cup sugar combined with 1 teaspoon grapefruit zest<\/span><\/span><\/p>\n

PREPARATION<\/span><\/span><\/span><\/p>\n

Grease and flour a 9 inch round cake pan. Preheat oven to 350 degrees. Grate rind of one grapefruit to measure 1 tablespoon zest. Squeeze same grapefruit to yield ½ cup unstrained juice. Cut half <\/span><\/span>grapefruit<\/span><\/span><\/a><\/span> into segments. Reserve all separately.<\/span><\/span><\/p>\n

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, 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 degrees for 28 to 30 minutes until pick inserted in center tests clean. Cool in pan 10 minutes. Remove from pan to cool completely.<\/span><\/span><\/p>\n

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 ½ inch of edges.
<\/span><\/span><\/p>\n

Topping: <\/span><\/span><\/strong>Beat the four egg whites 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. Bake at 350 degrees 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.<\/span><\/span><\/p>\n

YIELD: 8 servings.<\/span><\/span><\/p>\n

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