Grapefruit Chiffon Cake

Ingredients

• For chiffon cake:
• 8 Large FARMHOUSE 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
• 6 oz fresh cranberries
• fresh rosemary
• For grapefruit glaze:
• 2 cups powdered sugar
• 4-5 tablespoons grapefruit juice
• Make Chiffon Cake:
• Preheat oven to 350 degrees F.
• 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!
• 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.
• Make sugared cranberries:
• 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.
• 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: