GRAPEFRUIT ALMOND CHIFFON CAKE
4 eggs, separated ……………………..............1 cup sugar or regular Splenda
1/2 cup butter, softened ………………......….1/4 cup Ruby Red grapefruit juice
(can substitute orange, lemon or lime juice)
2 tsp fresh grapefruit zest (or orange, lemon or lime)
(NOTE: fresh fruit zest is always best, but if you don't have fresh fruit zest, you could always add 1/4 tsp. of any of the following extract for flavor: vanilla, almond, orange or lemon)
1 cup flour …………………………………………. 1 tsp baking powder
1/2 tsp. baking soda (ONLY if using Splenda)
***
1/4 cup sliced almonds...……………………….1/2 tsp cinnamon
2 TB sugar or regular Splenda
***
Preheat oven to 350. Do NOT grease or spray your pan!! The cake batter needs to "climb" up the sides of the pan to rise.
Beat egg whites until soft peaks form; set aside.
In large bowl, cream 1 cup sugar with softened butter until light and fluffy. Add grapefruit juice, peel and egg yolks; beat 2 minutes at medium speed. Gradually add flour and baking powder, at low speed, until well mixed. Scrape it down from the sides of the bowl.
BY HAND, fold in beaten egg whites. (I use a rubber scraper.) Spread it evenly in an UNGREASED 9” square or 11x7” rectangle pan or spring-form pan (my preference).
In small bowl, combine almonds, 2 TB sugar and cinnamon; sprinkle over cake batter. Bake for 20-35 minutes (dark pans bake faster than light pans) or until toothpick inserted in center comes out clean. Serve warm or cool.