Winter is blah and I needed some cheering up. Time to bake! I had never made a grapefruit cake before so this pretty chiffon was calling my name. It has a delicate crumb and a subtle citrus flavor. This cake is light and refreshing. I also love that it uses heart healthy canola oil and no butter. Juicing the grapefruit and zesting the lemons was just what I needed on this cold winter day. Citrus fruits are just naturally cheerful, don’t you think?
Ruby Red Grapefruit Cake
Source: Adapted from Food 52
2 cups cake flour
1 1/2 cups granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
2/3 cups canola oil
2/3 cup, plus a few tablespoons fresh ruby red grapefruit juice, divided (about 1 large grapefruit)
2 teaspoons lemon zest (about 2 lemons)
2 teaspoons pure vanilla extract
1 teaspoon cream of tartar
1 1/2 cups powdered sugar
Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt pan. Set aside.
In a large bowl, sift together the flour, 1 cup granulated sugar, baking powder, and salt. Set aside.
In a small bowl, mix together the egg yolks, oil, 2/3 cup grapefruit juice, lemon zest, and vanilla. Mix this mixture into the flour mixture until smooth.
In yet another large bowl, use a mixer to beat the egg whites with the cream of tartar until it forms soft peaks. Gradually add the remaining 1/2 cup sugar one tablespoon at a time and beat until it forms stiff peaks.
Gently fold the egg whites into the cake batter and spoon it into the prepared cake pan.
Bake for 40-45 minutes or until golden and a thin knife inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes and then invert it onto a wire rack to cool completely.
For the icing, combine the powdered sugar and 1 tablespoon grapefruit juice. Add more juice to get the consistency you want. Use the tip of a spoon to drizzle the icing over the cooled cake and serve.