Chiffon Cake with Sugared Cranberries and Grapefruit Glaze

Preheat oven to 350 degrees F (180 degrees C).

Separate the eggs, placing whites in a clean and dry bowl and yolks into another large bowl. Ensure no yolk is in the whites.

To the yolks, add half of the granulated sugar, vegetable oil, whole milk, grapefruit zest, and fresh grapefruit juice. Whisk to combine well.

Sift in all-purpose flour and baking powder, then whisk until just combined and there are no lumps. Gently whisk in vanilla extract and set aside.

With a stand mixer or handheld electric mixer, whisk the egg whites on medium speed until foamy.

Turn speed to high and gradually add the remaining granulated sugar. Continue to whisk until stiff peaks form.

Add one-third of the egg whites to the yolk mixture and fold gently with a silicone spatula until combined.

Add the rest of the whites and fold until there are no streaks of whites. Do not over mix.

Pour the batter into a cake pan and bake for about 45 minutes. Check for doneness with a skewer.

Remove from oven, turn upside down, and cool completely.

Run a knife along the edge of the cake and inside the tube. Remove from the pan.

Run the knife along the bottom and flip onto a plate or cake stand.

In a saucepan, heat granulated sugar and water until sugar dissolves. Let cool.

Mix cranberries into the sugar syrup, then place on a baking rack.

Let cranberries set for 45 minutes, then roll in sugar to coat. Set for another hour.

In a bowl, whisk powdered sugar and grapefruit juice until smooth and pourable.

Pour glaze over the cake, top with sugared cranberries, and garnish with rosemary.