Growing up, my mom baked this cake weekly. Within one day the cake was gone. It is foolproof- looks great & tastes even better. It is delicious plain & can be dressed up with many different icings. Chocolate is always a favorite & lemon icing really goes well with this simple cake. It is very light and airy & also can be frozen.This cake adapts well for Passover-use potato starch instead of flour.
1¼ cup sugar
1¼ cup flour
½ grapefruit juice-freshly squeezed
In mixer beat egg whites until stiff. Add sugar, yolks and rest of ingredients. Use a fresh grapefruit-squeeze 1/2 of fruit. Do not overmix ingredients.
Pour into a tube pan for best results. Do not grease pan.
Bake at 350 for 50 minutes. Check center of cake with cake tester to make sure it is done.
Turn tube pan over either on a thin neck jar (wine bottle) or if pan has legs rest on legs.Let cool this way for about l hour.
Use your favorite icing to decorate or serve plain. Can also serve slices of cake with strawberry sauce drizzled on top.