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Grapefruit Chiffon Cake

 

94

Yield

1

cake

Prep

10

min

Cook

55

min

Ready

60

min

Trans-fat Free
 

Ingredients

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
*
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 108429% of calories from fat
 % Daily Value *
Total Fat 35g 55%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 403mg 17%
Total Carbohydrate 60g 60%
Dietary Fiber 2g 7%
Sugars g
Protein 32g
Vitamin A 7% Vitamin C 26%
Calcium 12% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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