Grapefruit Chiffon Cake
94
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 |
* |
| 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
|
|
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.
Nutrition Facts
Serving Size 346g (12.2 oz)
