3 cups cake flour*
4 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
1 cup milk
1 tsp vanilla extract
4 grapefruits, peeled
Make sure your eggs and butter are at room temperature. Preheat oven to 350 degree. On a large cookie sheet, lay out parchment paper and grease with butter.
Measure out all ingredients. Separate eggs.
In a large bowl sift together flour, baking powder and salt. In a separate bowl, cream butter and sugar. Fold in egg yolks and in thirds add flour mixture while slowly adding milk. Add vanilla. Beat egg whites until they form glossy peaks and fold in. Pour batter onto pan.
Bake for 25 minutes, rotating racks in oven around the 10 minute mark. Remove from oven and let cool. Run knife around sides of sheet pan. When completely cool, gently cut out desired cake size. I did 9 inches. Transfer the cake to desired serving plate lined with parchment paper.
1 cup sugar
1/4 pound unsalted butter at room temperature
1/2 cup lemon juice(reserved from zested lemons )
salt, to taste
Zest 4 lemons. Combine with sugar. Cream butter and lemon sugar and add 1 egg at a time. Add lemon juice and salt.
Pour mixture in a small sauce pan and cook over low heat until thickened, stiring constantly until reached around 170 degrees. Remove from heat and pour through a sieve. Cool in fridge.
4 cups heavy whipping cream
1 tbsp vanilla extract
In a large mason jar. Add one cup of cream of time and shake until whipped. *You can also use an electric mixer.
Set 1st cake layer on pan and smooth out a dollop of lemon curd. Lay out a ring of grapefruit and repeat. Ice the outside of the cake with whipped cream.
*Lets be real, who has cake flour lying around? To substitute simply take all purpose flour and for every cup replace 2 tbsp with corn starch. Be sure to sift the mixture thoroughly (1 cup all purpose flour - 2 tbsp replaced + 2 tbsp corn starch, sifted 3 times over)