Grapefruit Chiffon Cake

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

Carefully separate Large Eggs (8), 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!

To the yolks, add 1/2 of the Granulated Sugar (100 g), Vegetable Oil (120 mL), Whole Milk (80 mL), Grapefruit (1), and Fresh Grapefruit Juice (80 mL). Whisk to combine well. Sift in All-Purpose Flour (210 g) and Baking Powder (2 tsp) and whisk until just combined and there are no lumps. Gently whisk in Vanilla Extract (2 tsp) and set aside.

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 Granulated Sugar (100 g) gradually, in increments. Continue to whisk egg whites until you get stiff peaks. Check intermittently and don't over whisk!

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.

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.

(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.

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.

In a small saucepan, heat Granulated Sugar (200 g) and Water (120 mL) until sugar is completely dissolved. Let it cool completely. Mix Fresh Cranberries (170 g) into the sugar syrup, then ladle them out onto a baking rack.

Let cranberries set for about 45 minutes, then roll them in sugar to coat. Let them set completely for another hour before using.

In a medium bowl, whisk together Powdered Confectioners Sugar (220 g) and Fresh Grapefruit Juice (4 Tbsp) until smooth and thick but pourable. Pour it evenly over the top of the cake, then top with sugared cranberries and garnish with Fresh Rosemary (to taste).