Grapefruit Cake

I literally woke up at 4 am one morning with this cake on the brain. I had a couple grapefruits and some pomegranates in the fridge that were on their way out. Its sad that these are the thoughts that keep me up at night...produce going bad. I need to get a life. On the plus side, this incredibly delicious, bright and super cheerful cake was born....so yea for me!! 

Cake Ingredients:

1 cup butter, softened

1 Tbs Grapefruit zest

2 cups sugar

4 large eggs, separated

3 cups all purpose flour

1 Tbs baking powder

1 cup milk 

1 tsp vanilla extract

1/3 cup Grapefruit juice 

Topping Ingredients:

2 grapefruit

2 pomegranates

1/4 + cups of sugar

Cake Directions:

preheat oven to 350. Grease a 9x13 cake pan. I did the three tier cake ..pictured..the first time; I've since learned it works a lot better in a 9x13. Its up to you, both are equally delicious...the tall one is just more messy after its sliced. 

1) beat butter at medium speed with electric mixer until fluffy; Slowly add sugar, and zest mixing well. Add egg yolks, 1 at a time, beating until blended after each addition. Add juice beat until just mixed. 

2) Combine flour and baking powder; add to butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

3) Beat egg whites at high speed with electric mixer until stiff peaks form; fold 1/3 of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Pour batter into prepared 9x13 pan.

4) Bake for 30 -35 min or until wooden pick inserted in center comes out clean. Cool. 

While cake is Baking; cut away skins of 2  grapefruit...cut the grapefruit in half and then into segments. Also empty 2 Pomegranates into a bowl...combine with cut up grapefruit and sprinkle with at least 1/4 cup sugar; Maybe more depending on the bitterness of the grapefruit. place in refrigerator to be used later.

Grapefruit Curd Ingredients:

1 cup sugar

1/4 cup cornstarch

1 cup boiling water

4 egg yolk, lightly beaten

2 tsp. grated fresh grapefruit rind 

1/3 cup grapefruit juice

2 tbs butter

Curd Directions:

1) Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water.  Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). 

2) Gradually whisk about 1/4 of hot sugar mixture into egg yolk; add to remaining hot sugar mixture in pan, whisking constantly . 

3) whisk in grapefruit rind and juice. Cook, whisking constantly, until mixture is thickened ( about 3-4 minutes) Remove from heat.

4) Whisk in butter; let cool completely, stirring occasionally. 

Whipped cream ingredients:

1 pint whipping cream

1/2 cup granulated sugar

Cream Directions:

1) place cream and sugar in a medium sized bowl and mix with a mixer on high spead until cream is nice and fluffy.

When all the elements are cooled. Spoon Grapefruit Curd over the top of the cake. Top that to with sweetened whipped cream and then top the whipped cream with the sweetened grapefruit and pomegranates.