Grapefruit Cake

2/3 cup butter, softened
1-3/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
1 teaspoon grated grapefruit peel
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup grapefruit juice
3/4 cup milk
FROSTING:
1-1/2 cups sugar
2 egg whites
1 tablespoon light corn syrup
1/8 teaspoon salt
1/3 cup fresh grapefruit juice
1 tablespoon grated grapefruit peel
2 teaspoons vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and peel; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk.

Pour batter into 2 greased and floured 9-in. baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8-10 minutes.

Pour into large mixing bowl, gradually add the grapefruit juice, peel and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.