Red Grapefruit Chiffon Cake

With homemade grapefruit jam on hand, I decided to use it to make a chiffon cake. Since I'm not a "jam" person, I was afraid I might keep it until it spoiled. Referencing from Kevin Chai's book, I modified the recipe a little. I was very happy the chiffon cake turns out well. The texture was just right and the taste was really red grapefruit!! I will probably use up my grapefruit jam making chiffon cakes!
Recipe for Red Grapefruit Chiffon Cake, modified from Kevin Chai's "Chiffon cake is done!"
Makes a 7" pan (I used a 8" pan)


Egg yolk batter
4 Egg yolks
10g Caster sugar
85g Homemade red grapefruit jam
15g Whole milk
40g Vegetable oil
80g Self raising flour

Egg white foam

4 Egg whites
1/2 tsp Cream of tartar
80g Caster sugar


1. Egg yolk batter: Whisk egg yolks and sugar till light. Add in milk, and jam. Mix well.

2. Add in oil, mix till combined.
3. Fold in sifted flour till combined. Leave aside.
4. Egg white foam: Beat egg whites till foamy. Add cream of tartar to the sugar, mix well. Then gradually add in the sugar to the egg whites.
5. Beat till stiff peak.
6. Gently fold beaten egg white foam into the egg yolk batter till evenly blended.
7. Pour the batter into the prepared tub pan.
8. Bake in a preheated fan oven at 160C for 40 mins or until cooked.
9. Remove from oven and invert cake on a wire rack till completely cooled before removing from the pan.


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