Kim Laidlaw’s Dessert of Day has a suggested dessert for each one of the 365 days our planet needs to circle the sun. You could just follow the book, day by day, around the spinning year. But, but, there are these photos by Erin Kunkel that really make you want to jump around. Change orbits, so to speak.
That big Red 9 in the photo above is for July 9th, but I don’t want to wait. And I don’t think you should either.
I’m a sucker for Angel Food Cake, homemade is so much better than the store-bought or cardboard box versions. And anything with the word “caramelized” seizes my attention. I know caramelization implies sugar but I must state that I’m no longer a sugar addict. I’ve actually been weaning myself off sugar lately — for the usual Type 2 reasons. I think I’m down to under five pounds a week. My doctor is going to be impressed when she sees my next A1C numbers.
I think so. Oh, Jeez.
Lastly, I do have a long fondness for grapefruit. It’s big, juicy, sticky and has a tartness that does not demand sugar. Well, not too much sugar. Ever made a margarita with grapefruit juice instead of lemon or lime? It’s called a Paloma and it’s very, very good. Yes, you can tell the difference that grapefruit juice introduces.
For this Sunday’s brunch, or perhaps for Memorial Day, this would be the ideal dessert. Outwardly simple, but surely satisfying and possibly surprising. Oh, you can enjoy this with a Paloma!
Toasted Angel Food Cake with Caramelized Grapefruit
Yield: serves 8-10
Ingredients:
For the cake:
- 1 cup (125 g) cake flour
- 1 cup (125 g) confectioners’ sugar
- ¼ tsp kosher salt
- 12 large egg whites
- ¾ cup (170 g) superfine sugar
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons pure vanilla extract
For the caramelized grapefruit:
- ⅓ cup (75 g) firmly packed light brown sugar
- 3 grapefruit, segmented, juices reserved
Preparation:
Preheat the oven to 350°F. Sift the flour, confectioners' sugar, and salt together twice onto a sheet of parchment paper.
In the bowl of a stand mixer fitted with the whisk, beat the egg whites on medium speed until they start to foam. Add a third of the superfine sugar and beat until the whites are opaque. Add another third of the sugar and the cream of tartar and continue beating. When the whites start to increase in volume and become firm, add the remaining sugar and the vanilla, increase the speed to high, and beat just until the whites form very soft peaks. Do not overbeat. Remove the bowl from the mixer. Sift a third of the dry ingredients over the egg whites and carefully fold in with a rubber spatula. Sift and fold in the remaining dry ingredients in 2 more additions.
Pour the batter into an ungreased angel food cake pan 10 inches (25 cm) in diameter and 4 inches (10 cm) deep. Smooth the top. Bake until the top of the cake is lightly browned and feels springy when touched, and a skewer inserted into the center of the cake comes out clean, 40-45 minutes. Immediately invert the cake onto a countertop if the pan has feet or, if it does not, over the neck of a wine bottle. Let cool completely. Tap the pan on the counter to release the cake, then invert it onto a serving plate. If necessary, run a thin knife around the sides of the pan and around the tube.
When ready to serve, preheat the oven to 375°F. In a frying pan over medium heat, stir together the brown sugar and ¼ cup reserved grapefruit juice. Cook, stirring, until the mixture thickens and caramelizes, about 10 minutes. Add the grapefruit segments and gently stir to coat with the syrup. Set aside.
Meanwhile, cut the cake into about 16 slices and place the slices on a rimmed baking sheet. Toast in the oven until golden brown, turning occasionally, 6-10 minutes. Place slices of the cake on individual plates. Spoon the grapefruit and syrup alongside and over the cake and serve.
Source: Dessert of the Day by Kim Laidlaw [Weldon Owen, 2013]