1 1/2 c. sifted cake flour
3/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/4 c. water
1/4 c. oil
3 eggs, separated
3 tbsp. grapefruit juice
1/2 tsp. grated lemon peel
1/4 tsp. cream of tartar
Cream Cheese Frosting (below)
1 grapefruit, peeled and sectioned

Sift together flour, sugar, baking powder and salt into bowl. Make well in center and add water, oil, egg yolks, grapefruit juice and lemon peel. Beat until very smooth. Beat egg whites with cream of tartar until stiff but not dry. Gradually add egg yolk mixture over egg whites and fold in gently until just blended. DO NOT STIR.

Turn batter into ungreased 9 inch springform pan (cheesecake) and bake in preheated 350 degree oven 30 minutes or until top springs back when touched lightly with finger. Invert onto rack and cool thoroughly. Loosen edges of cake carefully and remove cake from pan. With serrated knife, cut cake crosswise to make 2 layers. Reserve a few fruit sections for frosting. Fill with part of the Cream Cheese Frosting and grapefruit sections. Spread top and sides of cake with frosting and decorate with additional fruit sections.

Cream Cheese Frosting:

2 pkg. (3 oz. each) cream cheese
2 tsp. lemon juice
1 tsp. grated lemon peel
3/4 c. sifted powdered sugar
6 to 8 drops yellow food color (optional)
Reserved grapefruit sections

Soften cream cheese at room temperature. Beat until fluffy. Add lemon juice and peel. Gradually blend in sugar and beat until well blended. Stir in food color (if using). Crush enough grapefruit sections to measure 2 teaspoons and blend into frosting.