My Pink Grapefruit Chiffon Cake with White Chocolate Buttercream Frosting was created to serve at my “French-Themed” Mother’s Day Luncheon.
I finished the cake off with some delightful sugar flowers and leaves I purchased on Amazon last year. They last forever if kept in a dry, dark and cool location.
It turned out so lovely with three luscious layers, just aching for some PINK White Chocolate Buttercream Frosting. Depending on the size of cake pan you use, you’ll have 2 or 3 layers, so you will need about 6 cups of frosting for this cake.
A chiffon cake is a light and airy type of cake that’s made with oil or melted fats, instead of a solid fat. This kind of cake is considered a “foam cake” in that the recipe uses an egg white meringue to help lighten it. However, a chiffon cake also requires a chemical leavening agent to achieve the correct texture.
If you’ve made other foam cakes, like an angel food cake, you’ll find the mixing method to be a bit different. Because chiffon cakes have a higher fat content compared to other foam cakes, they are rich and moist, while still being fluffy.
You’ll find most recipes for a chiffon-style cake call for it to be baked in a bundt or angel-food cake pan. In fact, I made my “test” cake for this post in one.
This version of my Pink Grapefruit Chiffon Cake was absolutely delicious, but I wasn’t happy with how the slices looked on the plate.
This was, after all, a fancy French-themed luncheon! So, the final version was baked in three round pans, layered into a grand cake worthy of such a lovely party in honor of mothers.
NOTE: This recipe makes one bundt pan / two 9-inch round pans / three 8-inch round pans
While it’s true, a chiffon cake relies on egg whites beaten until just stiff to lighten and help this type of cake rise properly. But in order to get enough “oomph” to rise to it’s fluffy and light texture, baking soda is also needed.
And that makes one more chemical reaction necessary, the addition of an acidic ingredient to “activate” the baking powder. In a few of my chiffon cake recipes, vinegar is used to set off the reaction.
That’s where I got the idea of using freshly squeezed ruby red grapefruit juice. It’s a perfect acidic ingredient and lends a whole lot of fresh citrusy flavor to the finished cake.
As you can see in the baked cakes, the juice doesn’t have enough color to tint the batter. No matter, if you tint your frosting like I did, you can have a “pink” cake just like the one I wanted.
When using the “creaming” method for making cakes, air is beaten into the solid fat and sugar during the first stage of the process. This method helps to leaven the cake by incorporating air bubbles into the batter.
Because air can’t be beaten into a liquid fat, we use a simple meringue instead. It’s created by beating egg whites with a bit of sugar until just stiff, and that’s what is called a French Meringue.
The structure of the air bubbles inside the meringue serve to help chiffon cakes rise. Just as with the creamed butter and sugar mixture in a pound cake recipe, they have the exact same purpose and results.
Take care to keep your egg whites from collapsing as you fold them into your cake batter. All your work will be for naught if you aren’t gentle while folding your beaten whites into the mixture.
After filling your pans, the process is exactly the same as any other cake. But the results ARE NOT!
You’ll find the recipe card at the bottom of this post.
Don’t get me wrong, a lovely buttercream frosting is delicious. But when white chocolate is added to the mix, it takes this frosting to the absolute next level of YUM!
Despite having melted white chocolate added, this incredible buttercream can be any color you like. For my Pink Grapefruit Chiffon Cake, I made it, PINK!
I also added some pink grapefruit zest to my tinted white chocolate buttercream frosting this time around. The zest added a fabulous citrusy freshness that made it the perfect complement to my Mother’s Day Luncheon cake.
CLICK HERE FOR THE RECIPE: WHITE CHOCOLATE BUTTERCREAM FROSTING
If you’ve never taken the time and effort to make candied citrus, now may be the perfect time to give it a try. It makes a beautiful and pretty garnish for slices of this gorgeous cake.
I candied thinly sliced ruby red grapefruit to use as garnishes on both of the Mother’s Day Luncheon desserts. I wanted to garnish them with something relevant, but also help in keeping with my pink color scheme.
They turned out so delicious, and don’t they look fabulous on my desserts?
As you can see in the picture, I also created some lovely Mother’s Day signage to use on my tablescape in as dessert decorations. There are 3 different designs, in 2 sizes of printables signs. I’ll tell you a little later how to get a set for yourself.
CLICK HERE FOR THE RECIPE: CANDIED RUBY RED GRAPEFRUIT
If you’d like the recipe for my second Mother’s Day Luncheon dessert shown above too, CLICK HERE:
How do I pull together a fabulous gathering such as my French-themed Mother’s Day Luncheon?
Sure I know, the saying goes, “practice makes perfect”, but that’s not what my Mom used to say. And she was an exceptional hostess!
When I’m planning one of my soirees, I always keep in mind what last minute details my recipes will need. So I develop a menu that has a lot of dishes that can be made ahead. I strive to keep the kitchen prep on party day to a minimum when possible.
I’m all about planning, from concept to execution, using PRINTABLE PARTY PLANNERS for all the gatherings I host. It’s why I’m known for my parties, both as a professional caterer, and as a home entertaining hostess.
HERE’S A SAMPLING OF THE PAGES CONTAINED IN MY MOTHER’S DAY PLANNER
Since I couldn’t find what I wanted on the internet, I went about creating my own. All my planners are based on the ones I used when I was a professional caterer.
From concept to take-home favors, I make sure I’ve got everything I need in a comprehensive resource, all in one place. They make hosting parties in my home a pleasure, instead of a stress-filled chore.
If you’d like to use my MOTHER’S DAY PLANNER this year, I’ll tell you how to get it and all my Mother’s Day “printables” next.
I make a point of ENJOYING my own parties, or why at my age would I still throw them?
Want your own of SET OF FABULOUS MOTHER’S DAY PRINTABLES, but you’re not on our list yet?
Why not join in on the fun! Fill out the form below and I’ll put you on the list! t.
As an Ingredients For A Fabulous Life Subscriber, you’ll get instant and exclusive access to the IFAFL Resource Library and receive our weekly emails.
What are you waiting for? You don’t want to miss out on anything fabulous, do you?
There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?
And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life! That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.
1. Preheat the oven to 350° F. Grease pan(s) on the bottom ONLY. If using round pans, line with parchment and grease the bottom and sides of the pans.
2. In a large bowl, sift the flour, baking soda, baking powder, salt and sugar and whisk together to combine. Set aside.
3. Using a medium bowl, whisk together the melted butter, oil, grapefruit juice, zest, vanilla and yolks. Hold until needed.
4. In the bowl of a stand mixer fit with the whisk attachment or using a hand mixer, beat the egg whites on medium-high until they start to form soft peaks. While the mixer is running, slowly pour in the sugar, turn to high and beat until the meringue
holds stiff peaks. Hold until needed.
COMBINE DRY & WET INGREDIENTS
5. Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula. Once the dry ingredients are completely saturated, add one-quarter of the meringue to the batter and fold in with a spatula to lighten the mixture. Then add in half of the remaining meringue and gently fold in, leaving white streaks in batter. Add remaining whites, folding them completely into the mixture, being careful not to deflate them. Pour the batter into the prepared pan(s).
6. Bake at 350° F for 38-45 minutes if baking in a tube pan or 20-24 minutes if baking in round pans. To check if the cake is done, gently press the center. If it’s firm, but springs back, it’s done.
7. Set the cake pan(s) on a wire rack, run a sharp knife around edges to loosen, if necessary. Let cool completely before turning it out of the pan.
8. Store cooled cake covered at room temperature for up to 4 days.