Pamplemousse Cake

Every so often when I'm feeling particularly bulbous I buy grapefruits because I hear they help you lose weight. Step 1 of my weight loss program: buy food. I wonder why this never works. The trouble is, I don't particularly like grapefruit, unless they're squeezed and mixed with sugar and a hint of pink. This is counterproductive, and consequently I have uneaten grapefruits sitting on my counter taunting me. Plus, I have a butt load of vagina icing leftover sooooo Grapefruit Cake Time! The website I got this recipe from says it's a Los Angeles legend, and everyone knows them folks are skinny so I thought, why not. Maybe a plastic surgeon will just appear when I start eating it.

1-1/2 cups flour
3/4 cup sugar
1-1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup water
1/4 cup oil
3 eggs, separated
3 Tablespoons fresh grapefruit juice
1/2 teaspoon grated grapefruit peel
1/4 teaspoon cream of tartar

Here's the deal: I never have cream of tartar because I don't spend money on things I don't understand. Also, I thought the batter didn't taste grapefruity enough so I added way more juice and peel.

Mix the drys (sift if you fancy being fancy), make a well and add the wets. Then beat the egg whites stiff and fold them in. I also chose this recipe because I've never beaten egg whites for a cake and I thought it seemed like an interesting way to make it more fluffy, and cakes must be interesting if nothing else.

First I made the icing 'smoochy' but then Tim said that seemed like something he would do so I immediatly smoothed it out.

I added grapefruit juice and peel to the icing too, which tasted good, but I forgot about the science behind acids and oils and consequently it was an uphill battle to keep the two together. Oh well, you live you learn. You love you learn. You cry you learn. You looooo-oooose you learn. That song was about cake, wasn't it Alanis?