| 1 | Sift together flour, granulated sugar, baking powder and salt into bowl. |
| 2 | Make well in center and add water, oil, egg yolks, grapefruit juice and ?teaspoon lemon peel. |
| 3 | Beat until very smooth. |
| 4 | Beat egg whites with cream of tartar until stiff but not dry. |
| 5 | Gradually pour egg yolk mixture over egg whites and fold in gently until just blended. |
| 6 | Do not stir. |
| 7 | Turn batter into ungreased 9-inch springform pan and bake at 350f 30 minutes, or until top springs back when touched lightly with finger. |
| 8 | Invert onto rack and cool thoroughly. |
| 9 | to make frosting, beat cheese until fluffy. |
| 10 | Add lemon juice and 1 teaspoon peel. |
| 11 | Gradually blend in powdered sugar and beat until well blended. |
| 12 | Stir in food color. |
| 13 | Crush enough grapefruit sections to measure 2 teaspoons and blend into frosting. |
| 14 | loosen edges of cake carefully and remove from pan. |
| 15 | With serrated knife cut cake crosswise to make two layers. |
| 16 | Fill with part of frosting and some of grapefruit sections. |
| 17 | Spread top and sides of cake with frosting and decorate with remaining fruit sections. |
