Chiffon Cake with Sugared Cranberries and Grapefruit Glaze recipe

Chiffon Cake with Sugared Cranberries and Grapefruit Glaze

by Saramin (@678sarin)
5.0
From 1 rating
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min

A light and airy chiffon cake infused with grapefruit zest and juice, topped with sugared cranberries and a grapefruit glaze.

Ingredients

8 Servings
(1 serving = one slice)

Chiffon Cake

  • 8piece
    Farmhouse Eggs® Large Brown Eggs
  • 1cup
    Granulated Sugar
  • 1piece
    Medium Grapefruit, zested
  • 1/2cup
    Vegetable Oil
  • 1/3cup
    Whole Milk
  • 1/3cup
    Fresh Grapefruit Juice
  • 1 2/3cups
    All-Purpose Flour
  • 2tsp
    Baking Powder
  • 2tsp
    Vanilla Extract

Sugared Cranberries and Rosemary Topping

  • 1/2cup
    Water
  • 1cup
    Granulated Sugar
  • 1 2/3cups
    Fresh Cranberries
  • to taste Fresh Rosemary

Grapefruit Glaze

  • 2cups
    Powdered Confectioners Sugar
  • 4tbsp
    Fresh Grapefruit Juice

How to make Chiffon Cake with Sugared Cranberries and Grapefruit Glaze

Prepare the Cake

  1. Preheat oven to 350 degrees F (180 degrees C).

  2. Separate the eggs, placing whites in a clean and dry bowl and yolks into another large bowl. Ensure no yolk is in the whites.

  3. To the yolks, add half of the granulated sugar, vegetable oil, whole milk, grapefruit zest, and fresh grapefruit juice. Whisk to combine well.

  4. Sift in all-purpose flour and baking powder, then whisk until just combined and there are no lumps. Gently whisk in vanilla extract and set aside.

Whip the Egg Whites

  1. With a stand mixer or handheld electric mixer, whisk the egg whites on medium speed until foamy.

  2. Turn speed to high and gradually add the remaining granulated sugar. Continue to whisk until stiff peaks form.

Combine and Bake

  1. Add one-third of the egg whites to the yolk mixture and fold gently with a silicone spatula until combined.

  2. Add the rest of the whites and fold until there are no streaks of whites. Do not over mix.

  3. Pour the batter into a cake pan and bake for about 45 minutes. Check for doneness with a skewer.

  4. Remove from oven, turn upside down, and cool completely.

Unmold the Cake

  1. Run a knife along the edge of the cake and inside the tube. Remove from the pan.

  2. Run the knife along the bottom and flip onto a plate or cake stand.

Prepare Sugared Cranberries

  1. In a saucepan, heat granulated sugar and water until sugar dissolves. Let cool.

  2. Mix cranberries into the sugar syrup, then place on a baking rack.

  3. Let cranberries set for 45 minutes, then roll in sugar to coat. Set for another hour.

Make the Glaze and Assemble

  1. In a bowl, whisk powdered sugar and grapefruit juice until smooth and pourable.

  2. Pour glaze over the cake, top with sugared cranberries, and garnish with rosemary.

Tips & Tricks

  1. Ensure no yolk is in the egg whites to achieve stiff peaks.

  2. Do not over mix the batter to preserve the air in the egg whites.

  3. Cool the cake upside down to maintain its structure.

Reviews

5.0
From 1 rating
m

manu45

Nice

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Recipe by

Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...