Indian River Grapefruit Meringue Cake


  • 1-1/2 large fresh Florida grapefruit
  • 60 g butter or margarine
  • 100 g sugar
  • 2 egg yolks (reserve whites at room temperature)
  • 1 whole egg
  • 120 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon grated grapefruit zest
  • 60 ml milk
  • 2 tablespoons fresh Florida grapefruit juice
  • 1/2 teaspoon vanilla

For Filling:

  • 2 eggs, separated (add whites to reserved whites in bowl)
  • 250 ml water
  • 150 g sugar
  • 40 g all-purpose flour
  • 1 teaspoon grated grapefruit zest
  • 85 ml fresh Florida grapefruit juice
  • 1 tablespoon butter or margarine

For Topping:

  • Reserved egg whites
  • 1/2 teaspoon cream of tartar
  • 100 g sugar combined with 1 teaspoon grapefruit zest


Indian River Grapefruit Meringue Cake

Grease and flour a 23-centimetre round cake pan.Preheat oven to 180 degrees Celsius.Grate rind of one grapefruit to measure 1 tablespoon zest.Squeeze same grapefruit to yield 125 ml unstrained juice.Cut half grapefruit into segments.Reserve all separately.
To prepare cake, cream butter on medium speed on mixer in a large bowl, gradually beating in sugar until fluffy.Add 2 egg yolks and whole egg; beat well.Combine flour, baking powder, and zest, and add alternately with milk and juice to the butter mixture, beginning and ending with flour mixture and beating well after each addition; stir in vanilla.Pour batter into prepared pan.Bake at 180 degrees Celsius for 28 to 30 minutes until pick inserted in centre tests clean.Cool in pan for 10 minutes.Remove from pan to cool completely.

To prepare filling, combine egg yolks and water.In a heavy saucepan, combine sugar and flour; add yolk mixture and zest.Cook over medium heat, stirring, until mixture thickens and boils.Remove from heat; stir in juice and butter.Cover loosely and cool.Place cooled cake on baking tray.Spoon filling evenly on cake to within 1 centimetre of edges.

To prepare topping, beat the four egg whites (at room temperature) with cream of tartar for 1 minute on high speed.Gradually add sugar/grapefruit zest mixture, beating until stiff peaks form (about 3 minutes).Spread topping over cake filling, covering completely.Using back of tablespoon, form decorative swirls from centre to edges.
Bake at 180 degrees Celsius for 12 to 15 minutes until peaks are lightly browned.Cool completely.Just before serving, decorate centre top with reserved, well-drained grapefruit segments and, if desired, a sprig of fresh mint.