Holiday Grapefruit Chiffon Cake

Prep Time
30 min.
Cook Time
45 min.
Recipe by:

A beautiful festive cake that will dazzle eyes at every holiday gathering this season! A fluffy yet rich and moist chiffon cake is balanced with bright citrus flavors from my favorite grapefruits and finished with a grapefruit glaze, topped with a sugared cranberry and rosemary crown!

Make This Recipe


For chiffon cake:

8 Eggland's Best Large Eggs

1 cup granulated sugar, divided in half

zest of one medium grapefruit

1/2 cup vegetable oil

1/3 cup whole milk

1/3 cup fresh grapefruit juice

1 2/3 cup all purpose flour

2 tsp baking powder

2 tsp pure vanilla extract

For sugared cranberries and rosemary topping:

1/2 cup water

1 cup granulated sugar, divided in half

6 oz fresh cranberries

fresh rosemary

For grapefruit glaze:

2 cups powdered sugar

4-5 tablespoons grapefruit juice


Make Chiffon Cake:
  1. Preheat oven to 350 degrees F.
  2. Carefully separate eggs, placing whites in a clean and dry bowl (or bowl of stand mixer) and yolks into another large bowl. Make sure there is no trace of yolk in the whites or they won't fluff up!
  3. To the yolks, add 1/2 of the sugar (1/2 cup), vegetable oil, milk, and grapefruit juice. Whisk to combine well. Sift in flour and baking powder and whisk until just combined and there are no lumps. Gently whisk in vanilla extract and set aside.
  4. With a stand mixer or hand held electric mixer, whisk the yolks on medium speed until foamy. Turn speed to high and stream in 1/2 cup gradually, in increments. Continue to whisk egg whites until you get stiff peaks. Check intermittently and don't over whisk!
  5. Add 1/3 of the egg whites to the yolk mixture and fold it in gently with a silicone spatula until combined. Add the rest of the whites and fold it in until there are no streaks of whites. Do not over mix-- you want to preserve the air you beat into the egg whites.
  6. Carefully pour the batter into a 10 inch aluminum angel food tube cake pan with a removable bottom (not the non-stick kind). Using a long skewer, run it through the batter a couple times. Then, carefully bang the bottom on a hard surface a few times to knock out air bubbles.
  7. Bake for about 45 minutes. Check for doneness by inserting a long skewer. Cake is done with skewer comes out clean with just a few tiny moist crumbs.
  8. (IMPORTANT) Remove from oven and carefully turn it upside down, place the middle tube on top of a small overturned bowl and leave cake to cool completely.
  9. Run a long knife or offset spatula along the edge of the cake and a small knife along the inside edge of the tube. Remove from the cake pan. Run the knife along the bottom of the cake and flip it onto a large plate or cake stand.
Make sugared cranberries:
  1. In a small saucepan, heat sugar and water until sugar is completely dissolved. Let it cool completely. Mix cranberries into the sugar syrup, then ladle them out onto a baking rack.
  2. Let cranberries set for about 45 minutes, then roll them in sugar to coat. Let them set completely for another hour before using.
Make Glaze:
  1. In a medium bowl, whisk together powdered sugar and grapefruit juice until smooth and thick but pourable. Pour it evenly over the top of the cake, then top with sugared cranberries and garnish with rosemary!
  • Sugared cranberries can be made 5 days in advance, kept in an air tight container in the fridge.
  • You can replace the grapefruit juice in the cake with just milk or any other citrus juice.
  • Cake can be served plain or with fresh whipped cream and with other fresh fruits like strawberries


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 278
Fat 12.8g
Saturated Fat 2.9g
Cholesterol 125mg
Sodium 50mg
Carbohydrates 35.1g
Dietary Fiber 0.6g
Protein 6.7g