August 19, 2010
I passed a display of pink grapefruit at the grocery store the other day, and even though it wasn't on my list - I have to follow my list or else I buy everything in the store - I picked a few up and put them inconspicuously in the grocery cart. I tried to convince myself that my inner grocery Nazi wouldn't have noticed. I love pink grapefruit - The summery mix of pink and yellow, and the citrusy aroma that makes the back of your tongue start to water. Sprinkled with a little sugar this is one of my favorite citrus flavors.
While trying to decide what I wanted to do with them, I thought the flavor would go well with an angel food cake. So I made angel food cake, cut them into squares and spooned a Pink Grapefruit Cream Cheese Icing over them. Then I garnished them with sugared gumdrop petals. I could have added the pink grapefruit juice to the cake batter, but I knew my husband wouldn't eat it that way, so I kept my grapefruit obsession to the icing. He could eat his cake plain. I didn't stop with adding pink grapefruit juice to the icing, I stirred in the zest and a few spoonfuls of the grapefruit pulp also. It was perfection!
Angel Food Cake
2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 tsp salt
2 1/2 cups egg whites (about 18 large eggs)
1 tsp cream of tartar
1 tsp vanilla extract
Pink Grapefruit Cream Cheese Icing
1/8 cup butter, softened
juice of one whole pink grapefruit
zest of one whole pink grapefruit
2 Tbsp pink grapefruit pulp/flesh
For the Cake:
Preheat the oven toe 375F. Line the bottom of a 9x13 pan with aluminum foil, leaving 3 inches to extend over the sides of the pan. Do not grease the pan or foil, this will prevent the cake from being able to climb the pan and rise.
In a medium bowl: Sift the flour, sugar and salt together. In an electric stand mixer, beat the egg whites and cream of tartar at high speed until stiff peaks form. Gently fold the sugar mixture into the egg whites, 1/3 cup at a time, folding just until blended. Fold in the vanilla, and spoon the batter into the pan. The pan will be very full, this is OK.
Place the pan on an oven rack placed in the bottom third of the oven, and bake for 30-40 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Turn the cake upside down onto a lightly greased wire rack, allow to cool for 1 hour or until completely cool, with the pan over the cake. Once cake has cooled, remove the pan and peel the foil off the cake.
For the Icing:
Beat the cream cheese and butter at medium speed until creamy. Add the grapefruit juice, beating just until blended. Gradually add the powdered sugar, beating at low speed until mixed. Gently stir in the pink grapefruit zest and the pulp. If not using the icing now, you can cover and keep in the refrigerator. I like to serve the icing cold, it tastes more refreshing this way.
Cut the cake into squares and spoon the icing over the top of the cake, allowing icing to drizzle down the sides. Serve as is, or garnish with Gumdrop Rose Petals. Enjoy!
dampened paper towel