June 15, 2009

Grapefruit Cake: Hollywood Brown Derby

Because all my TV shows are over (except for my favorite show ever) and I now have all this time on my hands, I made a layer cake. For one. Welcome to my Monday nights.

I decided to try my hand at the grapefruit cake from The Brown Derby at Disney Hollywood Studios. This was my first time making this recipe, so bear with me. All in all, it came out pretty darn good. It's not a super sweet cake, but if you're into tart things, you'll probably like it.

The Cast of Characters (Cake):
1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar

And ... action!

1. Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.








Well, hello.

2. Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.








Not going to lie, my egg seperator is probably my favorite thing in the kitchen. How did I ever live without one?

3. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.









Frothy egg whites, meet smooth batter.

4. Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

5. Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool.








Mmmm ...
Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half. And while this is cooling ... let's make the cream cheese frosting!

The Cast of Characters: Grapefruit Cream Cheese

2 six-ounce packages of cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring
1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.

And .... action!

1. Let cream cheese soften at room temperature. Beat cheese until fluffy. If you are using actual grapefruits (as in, not canned), now is a good time to prepare them.








Some people can chop food so it's pretty. I am not one of those people. My grapefruit wedges look more like tuna tartare.

2. Add lemon juice and rind.

3. Gradually blend in sugar. Beat until well blended. Add food coloring.








Before ...








... and after. The food coloring I used was super potent - only use a teensy bit!

4. Add reserved grapefruit and blend into frosting.

5. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections.








Another thing I am not great at: frosting a cake.

6. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.









Strange yellow color (partly from my camera, partly from weird food coloring) and shoddy fruit chopping techniques aside, the cake came out tasting great. A great summer cake to take to a picnic or a block party!

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