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Grapefruit Chiffon Cake

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Recipe

Yield

1
cake

Prep

10
min

Cook

55
min

Ready

60
min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Cake
2 cups all-purpose flour
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1 ½ cups sugar
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3 teaspoons baking powder
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½ teaspoon salt
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½ cup vegetable oil
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6 large eggs
separated
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3 teaspoons grapefruit peel
grated
*
cup grapefruit juice
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¼ teaspoon cream of tartar
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Glaze
2 cups powdered sugar
sifted
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3 teaspoons grapefruit peel
grated
*
1 teaspoon vanilla extract
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3 tablespoons grapefruit juice
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Ingredients

Amount Measure Ingredient Features
Cake
473 ml all-purpose flour
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355 ml sugar
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15 ml baking powder
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2.5 ml salt
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118 ml vegetable oil
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6 large eggs
separated
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15 ml grapefruit peel
grated
*
158 ml grapefruit juice
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1.3 ml cream of tartar
* Camera
Glaze
473 ml powdered sugar
sifted
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15 ml grapefruit peel
grated
*
5 ml vanilla extract
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45 ml grapefruit juice
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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 Arrow up button

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 108429% 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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