First of all, the format of this post will be slightly different as I did not take images for all the steps and procedures and I will share with readers what ever images I have taken. However, the taste of the grapefruit chiffon cake with grapefruit glaze is superb. 

WHY THIS CAKE

Since I come to Singapore almost 15 years ago, this is the cheapest grapefruit that I have ever bought in Singapore. Five sweet juicy medium sized grape fruits only cost about SGD2.50. When I saw the bargain, I immediately bought it and have been in my fridge for almost one month. While I can just cut and have it as fresh fruits, I thought I might as well to use it for baking. I thought of tarts, pies, poached grapefruits and many others recipes. However, this grapefruit chiffon cake caught my attention. The recipe is from Red Grape Fruit Chiffon Cake from www.canadianliving.com.

Recipe adapted from: Red Grape Fruit Chiffon Cake 

WHAT IS NEEDED

Cake tin:     10 inches chiffon cake tin

Ingredient A – For egg yolk batter portion

• 6 egg yolks
• 0.5cup of granulated sugar 
• 2.25  cups of sifted self raising flour
• 0.5 cup of cooking oil
• 0.5 tsp salt
• 1 tbsp of baking powder
• 0.75 of grapefruit juice
• 2 tbsp of grapefruit rind

Ingredients B – For egg white beating

• 8 egg whites
• 1cup of granulated sugar 
• 1 tbsp of cream of tartar

Ingredient C – For Grapefruit Glaze 

• 100 g of melted butter
• 25 cups of icing sugar
• 0.5 cups of grapefruit juice
• 2 tbsp of cream

Ingredient D – For Decoration

• 0.5 whole fresh grapefruit cut in slices.
  

STEPS OF PREPARATION

• Preheat the oven to 180 degree Celsius.

• Get ready the 10” chiffon cake tin but do not grease the cake tin as greasing will make the cake sink when taken out from the oven.

• In a mixing bowl, put all ingredients A together and use a mixer to beat at medium to low speed until thick and smooth which will need about 1-2 minutes only.

• In a new mixing bowl that are clean and greaseless, put in the egg white, whisk until the soft peak form.

• Add in cream of tartar and gradually add in the sugar (in 3 stages). Beat until firm peak form. Set aside for later use.

• Gently fold in 1/3 of egg whites into the batter using a spatula. Mixed well and poured the remaining 2/3 of the egg whites (meringues) and mixed well. The actions have to be light and swift.

• Poured into a 10” chiffon cake tin and bake for 40-45 minutes or until when a skewer inserted comes out clean. In the event that the top starts to turn brown, you can lower the temperature to 165 degree Celsius and continue the baking.

• Take out from the oven, invert upside down over a wire rack and let it cool completely. Use a plastic knife to scrap the sides.

• In  a mixing bowl, beat all ingredients until smooth . Pour on top of the chiffon cake and let it drip naturally.

• Top it with cut slices of grapefruit or grapefruit pulp. Serve with additional cream or butter icing if desired.

CONCLUSION

This recipe yields a rather unique chiffon cake by utilizing grapefruits. One will never expect the grapefruit pulp with butter icing in an excellent glaze. Grapefruit is refreshing when served with the soft, spongy and soft chiffon. It is ideal for an afternoon tea… Try and let me know.

Hope you like the post and have a nice day. Cheers.