Grapefruit Chiffon Cake
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Finely shredded grapefruit peel||1 Tablespoon|
|Grapefruit juice||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Cream cheese frosting||1⁄2 Cup (8 tbs)|
In a small mixer bowl sift together flour, sugar, baking powder, and salt; make a well in center.
Add oil, egg yolks, grapefruit peel, and juice.
Beat at low speed of electric mixer till combined, then at high speed for 5 minutes or till smooth.
In large mixer bowl beat egg whites and cream of tartar till very stiff peaks form.
Pour flour mixture in thin stream over surface of egg whites; fold in gently.
Pour into ungreased 10-inch tube pan.
Bake in 325° oven about 70 minutes or till cake tests done.
Invert cake in pan; cool.
Remove cake from pan.
Spread Cream Cheese Frosting on top; drizzle down sides of cake.
Cream Cheese Frosting: Cream one 3-ounce package cream cheese, softened, with 1 cup sifted powdered sugar till fluffy.
Beat in 1 tablespoon finely shredded grapefruit peel and 1/2 teaspoon vanilla.
Add enough grapefruit juice (1 to 2 teaspoons) to make of spreading consistency.