Angel Food Cake with Grapefruit Compote

  • Level: Intermediate
  • Total: 2 hr 10 min (includes cooling and infusing time)
  • Active: 45 min
  • Yield: 8 servings
  • Nutrition Info
Save Recipe

Ingredients

Cake:

1 cup cake flour

1 1/2 cups sugar 

1/4 teaspoon fine salt 

12 large egg whites, at room temperature 

1 1/2 teaspoons cream of tartar 

1 teaspoon vanilla extract 

Compote:

3/4 cup sugar

1 cinnamon stick 

1 strip grapefruit peel, white pith removed

1/2 teaspoon vanilla extract 

2 grapefruit (red is best)

Directions

Special equipment:
a tube pan
  1. Make the cake: Preheat the oven to 350 degrees F.
  2. Combine the flour, 3/4 cup of the sugar, and the salt in a medium bowl and whisk to combine.
  3. In a large bowl, combine the egg whites with the cream of tartar and the vanilla. Beat with an electric mixer on medium speed until frothy. Increase the speed to high and gradually add the remaining 3/4 cup sugar, a few tablespoons at a time. Beat until the egg whites form glossy, medium-stiff peaks.
  4. Sift about one-third of the flour mixture onto the egg whites and fold in with a large rubber spatula until almost completely incorporated. Continue sifting and folding in the flour mixture until all of the flour is incorporated.
  5. Spoon the batter into an ungreased tube pan, gently smoothing the top. Bake until golden brown and the top springs back when gently pressed, 35 to 40 minutes. Turn the pan upside down on a cooling rack and cool completely.
  6. Run a thin knife around the edge of the cake, then invert to release from the pan.
  7. Make the compote: Combine the sugar, cinnamon stick, grapefruit peel and 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to a brisk simmer and cook until syrupy, 10 to 15 minutes. Stir in the vanilla.
  8. Meanwhile, use a serrated knife to cut the peel and pith off of the grapefruit. Working over a bowl, use a sharp paring knife to cut between the membranes and release the grapefruit segments. Pour the sugar syrup over the grapefruit segments and let stand at room temperature for at least 5 minutes and up to 1 hour (the longer the compote sits, the more it infuses). Serve immediately or refrigerate for up to 3 hours.
  9. Serve the angel food cake topped with grapefruit compote.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Angel Food Cake

Angel Food Cake

Angel Food Cake

Angel Food Cake

Angel Food Cake with Mangoes

Maple Angel Food Cake

Coffee Angel Food Cake

Italian Angel Food Cake