Ingredients

• 170 g caster sugar
• 140 g flour
• 50 g rice oil
• 40 g of pistachio grain
• 30 g cane sugar
• salt
• 5 g baking powder for cakes
• 4 pcs eggs
• Timut pepper
• pomelo
• pink grapefruit

For the grapefruit chiffon cake recipe, whip up the egg yolks with 70 g of granulated sugar and a pinch of salt. Stir in the oil and then 80 g of grapefruit juice; add 1/2 teaspoon of ground Timut pepper and 1/2 teaspoon of grated grapefruit peel and, finally, the flour and baking powder, sifting them. Whisk the egg whites with the brown sugar and gently incorporate them into the mixture. Pour everything into a chiffon cake mold or into a smooth donut mold (ø 19 cm, h 9 cm); cook in a fan oven at 160 ° C for 50 minutes. Take the chiffon cake out of the oven, turn it over without removing it from the mold and let it cool for 1 hour. When turning it out of shape, pass a small knife inside, along the edge, to detach it. Brush the edge with a syrup prepared by boiling the juice of 1 grapefruit with 100 g of granulated sugar for 5 minutes. Let the chopped pistachios adhere. Peel 3-4 slices of pomelo, shell the pulp and distribute it on the chiffon cake (it is called this because it is airy and soft as a veil).

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