Grapefruit Chiffon Cake

Course : Cakes
Serves: 10
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2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
6 large eggs: separated
3 teaspoons grated grapefruit peel
2/3 cup grapefruit juice
1/4 teaspoon cream of tartar
--- glaze---
2 cups powdered sugar -- sifted
3 teaspoons grapefruit peel -- grated
1 teaspoon vanilla
3 tablespoons grapefruit juice

Preparation / Directions:

In a small mixer bowl, stir together flour, sugar, baking powder and salt. Make a well in the center; in order, add 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" ungreased tube pan for 55 minutes at 350~, or until when lightly touched with the finger, the cake springs back. Invert. 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.


Nutritional Information:

407 Calories (kcal); 11g Total Fat; (24% calories from fat); 3g Protein; 75g Carbohydrate; 0mg Cholesterol; 254mg Sodium

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