Chiffon Cake with Sugared Cranberries and Grapefruit Glaze

To store leftover chiffon cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing the cake without the glaze and toppings, which can last for up to 3 months.

Yes, you can make several substitutions! For a dairy-free version, use almond milk or coconut milk instead of whole milk. If you don't have fresh grapefruit, you can substitute it with orange juice and zest for a different flavor. For a lower sugar option, consider using a sugar substitute that measures like granulated sugar.

This chiffon cake recipe contains eggs and dairy, making it unsuitable for vegans and those with egg or dairy allergies. However, by substituting eggs with a flaxseed meal or aquafaba and using a dairy-free milk, you can create a vegan-friendly version. Always check the labels of your ingredients to ensure they meet your dietary needs.

Chiffon cake pairs wonderfully with a variety of accompaniments. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Fresh fruit, such as sliced strawberries or a citrus salad, can also complement the grapefruit flavor beautifully. For a beverage pairing, try serving it with a light sparkling wine or a refreshing herbal tea.

To make chiffon cake, start by separating the eggs and preparing the yolk mixture with sugar, oil, milk, and grapefruit juice. Sift in flour and baking powder, then whip the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture, pour into a cake pan, and bake at 350°F for about 45 minutes. After cooling, prepare the sugared cranberries by soaking them in a sugar syrup, then coat them in sugar. Finally, make the grapefruit glaze and pour it over the cake before garnishing with cranberries and rosemary.