Kids in the Kitchen ~ Cake

We have been (and will still be more this week) baking up cakes like crazy! The reason is that I have not always been the best cake baker, a few of my problems are that 1. my round cakes ALWAYS fall apart 2. probably because I usually try to cut into or take them out of the pan too fast. So I have decided to do away with the round pans and just use different ones because those normally turn out pretty good even though I can't really get fancy with decorating and put it in my cake stand. Oh and the reason I've needed to perfect my cakes and test new ones out is because some good friends of mine are walking the the 3 Day Breast Cancer Walk for Susan G Komen and are having a bake sale/auction this weekend that I baking for.

So anyway, I pretty much let Aidman make this cake completely on his own. I gave him the measuring cups and ingredients and told him how much to add and when, he did all of the actual work.

I LOVE how he has flour on his face, he looks just like me when I cook (and NO we do not put it on our faces for show, it just happens every single time!).

This cake was DELICIOUS! I had my hubby taste it before I told him what it was (because he's funny about certain things) and he LOVED it.

And now to tell you what it is... DON'T judge it by it's different main ingredient because it's AWESOME and you can't even tell that that's what it is.


Grapefruit Chiffon Loaf Cake

* 1 c. flour
1/3 c. grapefruit juice
* 3/4 c. sugar
4 egg whites
* 1 1/2 tsp. B.P.
1/4 tsp. cream of tartar
* 1/4 tsp. salt
2 tsp. grated gf peel
* 1/4 c. oil
1/2 tsp. vanilla
* 3 egg yolks
1 to 2 tbsp. gf juice
* 1 1/2 tsp.. grated gf peel
1 c. sifted 10X sugar

In a large mixer bowl stir together flour, the granulated sugar, the baking powder, and salt. Make a well in center of dry ingredients. Add in order: oil, egg yolks, the 1 1/2 tsp. grapefruit peel, and the 1/3 cup juice. Beat smooth with electric mixer. Wash beaters thoroughly. In a medium mixer bowl beat egg whites with cream of tartar till very stiff peaks form (tips stand straight). Scrape the whites over the flour mixture and fold in gently. Pour into an greased 9x5 loaf pan. Bake in 350 degree oven for 30-45 minutes or till cake tests done. Invert; cool in pan completely. Loosen edges of cake and remove from pan. Combine remaining grapefruit peel, vanilla, and enough juice with the powdered sugar to make an icing of drizzling consistency. Spread over top of cake, allowing some icing to drizzle down sides.

Because it's so yummy, I'm going to use this as the cake part of my strawberry shortcakes this strawberry season.