Grapefruit Chiffon Cake
This light and fluffy cake is full of grapefruit flavour. Top this pretty cake with our Grapefruit Cream Cheese Glaze and a sprinkle of grated grapefruit peel.
Cook time
50 mins
Recipe Difficulty
Hard
Yield
Serves 12
Ingredients
Grapefruit Chiffon Cake
- 8 large egg whites
- 1/2 tsp cream of tartar
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 cup fresh grapefruit juice
- 1/2 cup canola oil
- 5 large egg yolks
- 2 tsp grated grapefruit peel
- 1/2 tsp vanilla
- Grapefruit Cream Cheese Glaze*
- Grated grapefruit peel*
Grapefruit Cream Cheese Glaze
- 4 oz (125 g) cream cheese, softened
- 1 cup icing sugar
- 2 tsp fresh grapefruit juice
Directions
Grapefruit Chiffon Cake
- Preheat oven to 325°F.
- Using medium speed of an electric mixer, beat egg whites until foamy. Beat in cream of tartar until stiff peaks form; set aside.
- Combine flour, sugar, baking powder and salt in a bowl. Using a spoon, make a well in centre of flour mixture. Add grapefruit juice, oil, egg yolks, 2 tsp grapefruit peel and vanilla to well. Whisk until smooth. Gently fold flour mixture into beaten egg white mixture.
- Pour batter into an ungreased 10 inch tube pan.
- Bake until top springs back when lightly touched, about 50 minutes. If pan has legs attached, invert pan and let cake cool completely in pan. Alternatively, cake may be cooled by inverting pan onto neck of a long-necked bottle.
- Invert cake onto a serving plate. Spread top of cake with Grapefruit Cream Cheese Glaze, allowing glaze to run down sides of cake. Sprinkle with additional grapefruit peel.
Grapefruit Cream Cheese Glaze
- 4 oz (125 g) cream cheese, softened
- 1 cup icing sugar
- 2 tsp fresh grapefruit juice
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
354 calories, 14.2 g fat, 6.4 g protein, 50.2 g carbohydrate, 0.6 g fibre, 360 mg sodium