Grapefruit Angel Cake - Sis 1

I love the flavor of grapefruit, and I've always wanted to put it in a dessert, but haven't dared until yesterday. (I love the gummy candy grapefruit sections, but they're not quite realistic.) Since Grapefruit has a much milder flavor than lemons, I figured I needed a light cake so you could actually taste the grapefruit in it.

I haven't found my camera yet, so there's no picture, but it looks like angel food cake with a pinkish-orange glaze dripping down it.

Grapefruit Angel Cake

Cake

Ingredients
12 egg whites, room temperature
1 tsp. cream of tartar
1/3 cup reduced grapefruit juice (see note below)
1 tsp. grapefruit zest
1 3/4 cup sugar
1 cup cake flour (or 2 Tablespoons cornstarch with 1 cup minus 2 Tablespoons all-purpose flour)
1 teaspoon salt

Glaze

Ingredients
Remaining reduced grapefruit juice
Remaining grapefruit zest
1/4 cup white sugar
1/3 cup powdered sugar

Zest and juice 2 grapefruits. Set zest aside. Place juice in a small saucepan and simmer on low heat until juice is reduced by about half. I got 1 tad more than 1 cup of juice from 2 grapefruits and reduced it to just over 1/2 cup. Let cool to room temperature.

Preheat oven to 350 degrees Farenheit. Combine egg whites, cream of tartar and 1/3 cup reduced grapefruit juice. Whip until frothy. Add a little more than half of the sugar and the 1 teaspoon grapefruit zest. Now whip until firm peaks form. Sift together remaining sugar, salt and flour. Sprinkle mixture over the top of the egg white mixture and fold in, a little at a time.

Spoon batter into Angel Food Cake Pan and cut through with a knife to remove air bubbles. Bake around 35 minutes, or until the top doesn't spring back when touched and a toothpick inserted in the center comes out dry.

Cool upside down in pan. When cooled, remove from pan, place on serving plate, and poke several holes down through the top of the cake with a skewer.

Combine remaining zest, reduced juice and sugars in a small saucepan. Bring to boil, stirring occasionally. Continue to boil 2 more minutes. Let cool. Drizzle over cake, being sure to let the glaze fall into the holes and down the outside and middle of the cake.