Grapefruit Chiffon Cake

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Grapefruit Chiffon Cake

Ingredients:

200 gm cake flour
2.5 tsp baking powder
1/2 tsp salt
6 egg yolks (large eggs)
80 gm castor sugar
100 ml vegetable oil
150 ml grapefruit juice (about 3 small grapefruits)

6 egg whites
80 gm castor sugar

Instructions:

Beat yolk with 80 g castor sugar until pale and creamy. Add oil and continue to beat until evenly mixed then add grapefruit juice. Stir to mix well and set aside. Sift flour with baking powder and salt and set aside.

Prepare meringue by beating egg whites until foamy before adding cream of tartar. Continue to beat and add 80g castor sugar gradually until firm peaks form.

Mix flour into the yolk batter until just combined. Add 1/3 portion of meringue and mixed with hand whisk to lighten. Repeat with another 1/3 portion. Finally add the last portion and switch to a spatula to scoop the batter from bottom of bowl and fold up. Keep doing until you do not see any streaks of meringue. Bang a few times to remove big bubbles before pouring into tube pan.

Bake at 140C for 80 minutes or until cooked. Remove from oven and immediately invert to cool completely before unmoulding. Please not that oven temperature is for my oven model only so you should adjust accordingly.

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Grapefruit juice

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Sifted flour with baking powder and salt

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Firm meringue

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Into the oven it goes, baking at 140C for 80 minutes!

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Rising dangerously high!

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Shrank down indicating it’s almost done.

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Perfectly golden!

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Inverted to cool…

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Fully cooled..phew! No shrinkage!

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Have a slice to see crumbs…

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Ok, too many bubbles but so soft!

3 Comments »

  1. Karen (Luvswesavory) said

    So beautiful ! Love that beautiful golden top !

    Like

  2. Qweii Chua said

    Jeanie, 23cm pan?

    Like

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