Grapefruit Chiffon Cake
Yield
1 cakePrep
10 minCook
55 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable oil
|
|
| 6 | large |
eggs
separated |
|
| 3 | teaspoons |
grapefruit peel
grated |
* |
| ⅔ | cup |
grapefruit juice
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| Glaze | |||
| 2 | cups |
powdered sugar
sifted |
|
| 3 | teaspoons |
grapefruit peel
grated |
* |
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
grapefruit juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable oil
|
|
| 6 | large |
eggs
separated |
|
| 15 | ml |
grapefruit peel
grated |
* |
| 158 | ml |
grapefruit juice
|
|
| 1.3 | ml |
cream of tartar
|
|
| Glaze | |||
| 473 | ml |
powdered sugar
sifted |
|
| 15 | ml |
grapefruit peel
grated |
* |
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
grapefruit juice
|
|
Directions
Preheat oven to 350℉ (180℃) F In a small mixer bowl, stir together flour, sugar, baking powder and salt. Make a well in the center; add in order: oil, egg yolks, peel and juice. Beat smooth with an electric mixer. Wash beaters, and in a large bowl, beat egg whites with cream of tartar until stiff. Gradually pour flour mixture (it will be stiff) in a thin stream over surface, and fold in gently. Bake in a 10 inch ungreased tube pan for 55 minutes at, or until when lightly touched with the finger, the cake springs back. Invert and cool completely. Loosen edges, and remove to a cake plate. GLAZE: Mix all ingredients together, using enough grapefruit juice to make it spread easily, and drizzle down the sides when spread on top of the cake.
