Citrus Chiffon Cake

Preheat oven to 350°F.

In a large bowl, sift cake flour, 1 cup sugar and baking powder. After combining the three, mix in the crystallized ginger pieces. Set aside.

In a large mixing bowl using a hand mixer or in the bowl of an electric stand mixer on medium speed, beat together egg yolks, oil, juice, lemon zest and vanilla. Switch speed setting to medium-high and beat until thick, pale yellow ribbons form. Add flour mixture and beat until incorporated well.

In another large bowl, add in the egg whites. If using an electric mixer, whisk on low speed until frothy. Increase speed to medium high, cover the bowl, add cream of tartar and beat until soft peaks form. Gradually add in the ½ cup of remaining sugar and beat on high until stiff, glossy peaks, form.

Using a rubber spatula, mix whites into the batter and gently scrape all components from the bottom of the bowl and bring to top and until everything is evenly distributed and of uniform color.

Pour batter into a greased 10′ bundt pan or similar sized deep fluted pan.

Bake for 35-40 minutes or until center springs back and toothpick inserted comes clean.

In the meantime make your syrup. In a medium sized saucepan heat water with sugar. When sugar is slightly dissolved, add ginger and mint and stir until no grit of sugar is left. Take off heat, pour in remaining 2 tablespoons of grapefruit juice and let the mixture cool to room temperature. Use a slotted spoon and take out ginger and mint.

When cake is done, remove it from the oven and set it on a rack. Keep it in the pan for 12 minutes. Carefully invert pan and ease cake onto a wire rack. At this point, you can pour the syrup over the cake by spoonfuls, going along the breadth of cake to moisten each area. Or wait till cake cools to spoon it over. Serve with fresh whipped cream.

Adapted with modifications from Eat My Words.