Angel Food Cake seems like a nice, light alternative to what I’ve just been through. Traveling, cold weather, heavy drinking, even HEAVIER eating, sleepless nights, superbowl gambling…….talk about indulgence overload! The party is over, and after a 10 hour night of sleep last night, I’m feeling bright, shiny, and ready to jump back into my routine. The routine of baking bundt cakes that is!
I’ve tried making angel food cake in the past with not much success. I decided to give it a go once again with a little citrus twist. February is Grapefruit Month over at Seasonal Potluck, (another ingredient I don’t really care for) so I was looking for a way to make grapefruit more palatable for me. Light, fluffy cake with an essence of citrus? Yes. I think that’s something I can get behind.
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