Instructions: Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Sift together flour, baking powder and salt. In a separate container, strain and combine grapefruit juice with oil. In a third bowl, beat cream of tartar and egg whites into stiff peaks.

In a fourth bowl, beat yolks and sugar until mixture thickens. Beat in about 1/2 cup flour mixture with a quarter juice mix. Repeat until all of the flour and juice are used.

Gently fold in beaten whites. Pour into prepared pans and bake for 25 minutes. Remove from oven; allow to cool before frosting.

Spread Cream Cheese Icing over 1 layer. Place second layer on top. Frost top and sides. Garnish with grapefruit sections, if desired. Refrigerate about 45 minutes or until icing sets.

Cream Cheese Icing

1 (8-ounce) package cream cheese
3 1/2 cups powdered sugar
2 tablespoons grated grapefruit peel
1/2 teaspoon vanilla
1/4 cup grapefruit juice (see note)

Combine cream cheese with powdered sugar, grated grapefruit peel and vanilla.

Gradually add grapefruit juice until it reaches the desired consistency.

Note: Icing will be thin. For thicker but sweeter frosting, reduce grapefruit juice.

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