February. Winter, valentines, love, flowers, dessert, cake, cupid, angel, angel food cake……Ok, enough with the word association, although that’s pretty much how I arrived at this angel food cake. Grapefruit is yet another non-friend of mine, but I’ve had so much success with learning to like new things through Seasonal Potluck, I was not discouraged when grapefruit was named February’s ingredient of the month.
Everything is better as a bundt in my humble opinion, so why not try to make grapefruit my friend by baking it into a delicious, light, angel food cake. I must say, this turned out damn good. It may be the perfect dessert for me to bring to a baby shower this weekend.
Grapefruit Angel Food Cake
- 1 1/3 cup flour
- 1 ¾ cup sugar, divided
- ½ teaspoon salt
- 1 ½ cups egg whites room temperature
- 1/3 cup freshly squeezed grapefruit juice
- 1 ½ teaspoons cream of tartar
- zest of one grapefruit
- Preheat oven to 350.
- Sift together one cup of sugar, flour, and salt. Set aside.
- In a large bowl whisk together egg whites, grapefruit juice, and cream of tartar. Using a mixer with a whisk attachment, whisk on medium low until frothy. Slowly add in ¾ cup of sugar. Turn mixer on high until stiff peaks form, about five minutes.
- Sprinkle small amount of the flour mixture on top of the egg whites and gently begin to fold in to incorporate. Continue adding little by little,until all flour is used. Fold in zest. Continue folding until all ingredients are incorporated.
- Spoon batter into a greased tube or Bundt pan. Bake at 350 for 40 minutes. Remove from oven and let cool on a wire wrack for 60 minutes. Scrape sides of the pan with a butter knife and give the pan a gentle shake to loosen the cake. Turn out onto a platter.