Grapefruit Chiffon Cake
Ingredients
2 C. flour
1 1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 C. oil
6 eggs, separated
3 tsp. grated grapefruit peel
2/3 C. grapefruit juice
1/4 tsp. cream of tartar
Glaze
2 C. powder sugar; sifted
3 tsp. grapefruit peel; grated
1 tsp. vanilla
3 Tbsp. grapefruit juice
Cooking Instructions
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 inch 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)