Red Grapefruit Chiffon Cake

By The Canadian Living Test Kitchen

91 people added this to their Recipe Box

Red Grapefruit Chiffon Cake
Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	459459 cal
pro	5 g5g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	84 g84g carb
fibre	00 fibre
chol	102 mg102mg chol
sodium	210 mg210mg sodium
% RDI:	-
calcium	55 calcium
iron	1414 iron
vit A	55 vit A
vit C	1515 vit C
folate	1717 folate

More great recipes from this menu:

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

Ingredients

2-1/4 2-1/4cups cupssifted cake-and-pastry flour
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
1 tbsp baking powder 1 1tbsp tbspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
6 egg yolks 6 6egg yolkegg yolks
2 tbsp grated grapefruit rind 2 2tbsp tbspgrated grapefruit rind
3/4 cup strained red grapefruit juice 3/4 3/4cup cupstrained red grapefruit juice
1/2 cup vegetable oil 1/2 1/2cup cupvegetable oil
8 egg whites 8 8egg whiteegg whites
1/4 tsp cream of tartar 1/4 1/4tsp tspcream of tartar
Icing:
4 cups icing sugar 4 4cups cupsicing sugar
1/3 cup red grapefruit juice , (approx)1/3 1/3cup cupred grapefruit juice, (approx)

Preparation

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 (4 L) 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.

Run knife around inside of pan and tube. (Make-ahead: Invert into plastic wrap–lined airtight container; fold plastic wrap over cake. Cover and store for up to 2 days or freeze for up to 2 weeks.) Turn out, bottom side up, onto cake plate.

Icing: In bowl, whisk sugar with grapefruit juice, adding up to 1 tbsp (15 mL) more juice, 1 tsp (5 mL) at a time, if too thick to spoon. Spoon over top of cake, letting excess run down sides.

Source : Canadian Living Magazine: May 2008