by nannydeb
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Expand2 cups cake flour Ask a question about this ingredient
1 1/2 cup granulated sugar, divided Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
6 eggs, separated Ask a question about this ingredient
2/3 cups canola oil Ask a question about this ingredient
2/3 cup, plus 1 tablespoon fresh grapefruit juice, divided Ask a question about this ingredient
2 teaspoons lemon zest Ask a question about this ingredient
2 teaspoons vanilla Ask a question about this ingredient
1 teaspoon cream of tartar Ask a question about this ingredient
1 1/2 cup powdered sugar Ask a question about this ingredient
1 teaspoon fresh mint, minced Ask a question about this ingredient
Preheat the oven to 350 degrees. Butter and flour a 10 inch bundt pan. Set aside.
Ask a question about this stepIn a large bowl, sift together flour, 1 cup granulated sugar, baking powder and salt. Set aside.
Ask a question about this stepIn a small bowl, mix together egg yolks, oil, 2/3 cup grapefruit juice, lemon zest and vanilla. Mix this mixture into the flour mixture until smooth.
Ask a question about this stepIn yet another large bowl, beat the egg whites with the cream of tartar until it forms soft peaks. Gradually add the remaining 1/2 cup sugar one tablespoon at a time and beat until it forms stiff peaks.
Ask a question about this stepGently fold the egg whites into the cake batter and spoon it into the prepared cake pan.
Ask a question about this stepBake for 40-45 minutes or until golden and tester comes out clean. Let the cake cool in the pan for 10 minutes and then invert it onto the serving plate. Set aside to cool completely.
Ask a question about this stepFor the icing, combine the powdered sugar, 1 tablespoon grapefruit juice and mint. Add powdered sugar and/or juice to get the consistency you want. Drizzle the icing over the cooled cake and serve.
Ask a question about this stepJust made this - delicious. Used a combo of orange and lemon juice as I didn't have any grapefruit. About to make the frosting! Thank you for a great and easy recipe!
BTW, I didn't have cream of tartar so I added about two teaspoons of lemon juice to the egg whites before beating them. I also started the process with (Step 4) whipping the egg whites and then mixing the flour and other liquids together.
It wasn'teasy to get my cake out of the bundt but in the end, it was ok, save for one broken bit which i eagerly ate up. Thank you,
Refreshing; really light grapefruit flavor. I was worried when I saw how much batter it made, and when it expanded so much in the oven, but it compressed down to normal size once I let it rest on the cooling rack for a while. I also had to use much more than 1 tbsp of grapefruit juice to make the icing pourable. Great recipe.
Hi nannydeb, I've been meaning to let you know I made this for an all day party and we enjoyed it for breakfast!! It is such a lovely cake. I did not have lemon so subbed lime and grapefruit zest and it was delicious. Thank you for the recipe!
I love this picture and I am sure I woudl love this cake. It is the same color as the walls in my kitchen!
congrats! that was an awesome cake. Sophie can't wait to make one at home!
This cake has a lovely crumb, and is delicately grapefruit flavored. The mint icing is a perfect complement to it, too! Thanks, nannydeb!
Looks amazing ~ Congrats!
Congrats Nannydeb! What a wonderful looking recipe!
Just baked this cake - it's beautiful and smells soooo good! No mint in the garden, but I candied the grapefruit peels for a garnish.
I took the cake to work & it got rave reviews. No mint in the glaze, but no one missed it. It's a lovely, tender cake with a light citrus flavor.
We had this today at out post race potluck - it is fantastic! Me, Hardlikearmor, Nannydeb, Arielleclementine, Helenthenanny, Kaupilimakoa, Mr L, TiminA, and Bethy, and Sophie and Henry The Great!!! all agree - DEEEEEEEEEEEEEEEEEEElicious!!! (oh and Ginger too!!)
wholeheartedly agree!! way to go nannydeb!
I LOVE the addition of the mint! Will definitely be making this soon!
This cake is absolutely delicious! I have never had a cake with grapefruit before and its wonderful. I love the mint in the glaze. The texture is perfect. A fantastic recipe and a big hit with everyone, even the kids.
Was looking for something to take to a potluck tonight...love food52 and there was your beautiful cake just waiting for me. It's in the oven right now. Had everything on hand except for the mint (um, sort of crucial!) but I made candied grapefruit peel at Christmas and have that. My plan: finely cut the candied grapefruit peel and sprinkle on top of glaze. Thanks nannydeb!
I love grapfruit, I am definitely trying this recipe.
I love! this recipe.It's a great chiffon cake, and I think the grapefruit is surprising and in season. I think I might adapt this recipe for my bakeshop, I love it so much.
I want to make this cake for a party this Sunday and wondered what you think about using Pomelo juice instead of grapefruit. Do you think that would work? I happen to have several on hand but can go get grapefruit if you don't think it would work in this recipe.
Pomelo should work just fine! I made your Texas Chocolate cake last weekend and it was delicious!
I think pomelo would work just fine! I made your Texas Chocolate cake on last weekend and it was delicious!
Thanks, making the cake today will let you know how it turns out with pomelo, I may end up getting grapefruit if they have it at the food coop, working there this morning. Glad you liked the Chocolate cake, it was one of my favorites as a child. I lived in Texas (Houston) from Jr. high through college.
I just voted for this...EH, YUM !
Thank you so much for sharing this lovely recipe. Of course, being in Dallas, I wanted to support you !
The photo is to die for - James Ransom - I want to meet you! Nannydeb, fab cake. Fab. Congratulations
Congrats, Nannydeb!! This sounds amazing. My daughter and I both love grapefruit and I can't wait to make your cake!
Congratulations, Nannydeb! The combo of grapefruit and mint is inspired. I can't wait to try a slice of this when I'm in Austin this weekend (hint, hint!)
Way to go Nannydeb! I knew beyond a doubt that this would be a finalist from the moment I saw it!
Congratulations! What a gorgeous cake - love your combination of grapefruit and mint together.
I've loved this cake since you first posted the recipe! Congratulations on being a finalist!
I love, love, love this cake!! My mouth started watering when I first saw this recipe -- and now, it's on my Super Bowl party menu. I cannot wait to make/taste it. Congratulations!! ;o)
This sounds just wonderful, nannydeb!!! I love the grapefruit used like this. Good luck!!!
congratulations nannydeb!!! you're a rock star- can't wait to try this cake!
Congratulations, nannydeb. I saved this as soon as you posted it the other day and will make it ASAP for sure. Looks beautiful!
Congrats on being a finalist, I think this cake is fantastic. Love the grapefruit and mint combination.
What a lovely cake! I have some grapefruit kickin' around that need to be used up. This may be just the ticket. I noticed that it uses lemon zest instead of the grapefruit zest - I wonder if grapefruit zest would work as well? (Successfully avoided "a-peel-ing" pun there.)
My favorite citrus salad is simple red grapefruit and mint. This is so wonderful, love it!
Nannydeb, this looks totally lipsmacking!
I am on a huge grapefruit kick right now. A bit out of season, I suppose, but it is just so darn refreshing. And with the mint - perfect for a hot and humid day like this!
I have never heard of such thing, this is great! I have 3 grapefruits in the fridge and they now have a purpose...thanks!
Love this!
this looks incredible!! imma try it soon!
What a gorgeous cake! i'm curious as to what the texture is like. Last year I was trying to make lemon cupcakes with fresh lemon juice, and I found that the acidity make the cakes more like a pudding and a little gummy. I wonder if cream of tartar would offset that?
This cake has a spongy consistancy, not overly moist and not gummy. I think the eggwhites/cream of tartar are the reason. Otherwise, it might be more like a pound cake with all of those eggs. I should've taken a picture of the inside, but they all but licked the cake plate clean...
Oh my gosh, this sounds lovely!
OK well if you aren't going to deliver me a piece of this I guess I have to make one very soon. Looks SO GOOD!!!!!
Whoa Nelly! This sounds real good nannydeb. Digging the cowboy plate, too.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
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It's simple, really: flour, egg, sugar, vanilla, grapefruit, powdered sugar, orange zest, oil, and mint.
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Egg yolks, orange zest, and vanilla get comfortable.
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Stirring is easy, although you might need to enlist a friend to pour oil into the batter while you do it.
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Make sure to strain your grapefruit juice to catch any errant seeds!
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The wet ingredients are stirred into the dry ingredients.
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Amanda stirs the batter until the flour is incorporated.
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While this happens, the egg whites are beaten with sugar until quite stiff.
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Amanda aims a little too high with the spatula, missing the bowl by a few inches!
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Now to fold those airy egg whites into the batter...
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All it takes is a gentle hand. Stop when only a few white streaks remain (we kept going after this, but not for long).
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Pour that batter into a floured and buttered bundt pan and prepare yourself for dessert.
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Finely chopping the mint prevents the glaze from feeling like a salad on top of a cake.
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Simple: more grapefruit juice, powdered sugar, and mint.
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From clumpy powder, the glaze comes together into a smooth cake-worthy topper.
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Stripes are so in right now, n'est-ce pas?
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As the cake cools, the glaze hardens into a just-crunchy confection.
Took half the cake into the office - it was a HIT. Perfect texture, special frosting. Will definitely be making this again. and soon. Thank you