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Indian River Grapefruit Meringue Cake recipe

A stunning presentation as well as a lightand delicious dessert with fabulous grapefruit flavor in eachof its three layers.

Recipe: Indian River GrapefruitMeringue Cake

Cake:1 1/2 large fresh Florida grapefruit1/4 cup butter or margarine1/2 cup granulated sugar2 large egg yolks (reserve whites at roomtemperature)1 large whole egg1 cup all-purpose flour1 teaspoon baking powder1 teaspoon grated grapefruit zest1/4 cup milk2 tablespoons fresh Florida grapefruitjuice1/2 teaspoon vanilla extractFilling:2 large eggs, separated (add whites toreserved whites in bowl)1 cup water3/4 cup granulated sugar1/3 cup all-purpose flour1 teaspoon grated grapefruit zest1/3 cup fresh Florida grapefruit juice1 tablespoon butter or margarineTopping:Reserved egg whites1/2 teaspoon cream of tartar1/2 cup granulated sugar combined with1 teaspoon grapefruit zest

  • Grease and flour a 9-inch round cake pan.Preheat oven to 350°F (175°C).
  • Grate rind of one grapefruit to measure1 tablespoon zest. Squeeze same grapefruit to yield 1/2 cup unstrainedjuice. Cut half grapefruit into segments. Reserve all separately.
  • For Cake: In a large bowl, cream butteron medium speed on mixer, gradually beating in sugar until fluffy.Add 2 egg yolks and whole egg; beat well. Combine flour, bakingpowder, and zest, and add alternately with milk and juice tothe butter mixture, beginning and ending with flour mixture andbeating well after each addition; stir in vanilla. Pour batterinto prepared pan. Bake at 350°F (175°C) for 28 to 30minutes until pick inserted in center tests clean. Cool in pan10 minutes. Remove from pan to cool completely.
  • For Filling: Combine egg yolks and water.In a heavy saucepan, combine sugar and flour; add yolk mixtureand zest. Cook over medium heat, stirring, until mixture thickensand boils. Remove from heat; stir in juice and butter. Coverloosely and cool. Place cooled cake on baking sheet. Spoon fillingevenly on cake to within 1/2-inch of edges.
  • For Topping: Beat the four egg whites(at room temperature) with cream of tartar for 1 minute on highspeed. Gradually add sugar/grapefruit zest mixture, beating untilstiff peaks form, about 3 minutes. Spread topping over cake filling,covering completely. Using back of tablespoon, form decorativeswirls from center to edges.
  • Bake at 350°F (175°C) for 12 to15 minutes until peaks are lightly browned. Cool completely.Just before serving, decorate center top with reserved, well-drainedgrapefruit segments and if desired a sprig of fresh mint.

    Makes 8 servings.

    Recipe provided courtesy of The FloridaDepartment of Citrus.

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