GRAPEFRUIT CAKE - hey why not???  There are lemon cakes and orange cakes!

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup freshly squeezed ruby red grapefruit juice

1/3 cup vegetable oil

1/8 teaspoon cream of tartar

4 eggs, separated

1 cup granulated sugar

Cream Cheese Icing (recipe follows)

Grapefruit sections for garnish (optional)

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

31/2 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.