Red Grapefruit Chiffon Cake

By Chef_Madel

To get the highest, lightest cake, be sure to use a regular - not nonstick - tube pan. Serve with ruby red grapefruit segments.

Ingredients

• Icing:
• 2 1/4 sifted cake and pastry flour 550 ml
• 1 1/2 cups granulated sugar 375 ml
• 1 tbsp baking powder 15 ml
• 1/2 tsp salt 2 ml
• 6 egg yolks
• 2 tbsp grated grapefruit rind 15ml
• 3/4 cup strained red grapefruit juice 175 ml
• 1/2 cup vegetable oil 125 ml
• 8 egg whites
• 1/4 tsp cream of tartar 1 ml
• 4 cups icing sugar 1l
• 1/3 cup red grapefruit juice (approx) 75 ml

Preparation

Step 1

In large bowl, sift together flour, 3/4 cup (175 ml) of the sugar, baking powder and salt. In separate bowl, whisk together egg yolks, grapefruit rind, grapefruit juice and oil; pour over flour mixture and whisk just until smooth. Set aside.

In large bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in remaining sugar, 2 tbsp (25 ml) at a time, until stiff peaks form; fold one-quarter into batter. Fold in remaining whites. Scrape into 10-inch (4l) tube pan. Run spatula through batter to eliminate any air bubbles; smooth top.

Bake in bottom third of 350 F (180 C) oven for about 40 minutes or until cake springs back when lightly touched. Turn pan upside down and let cake hang on legs attached to pan, or on bottle, until completely cooled.