Texas Ruby Red Grapefruit Cake with a Hint of Mint


Growing up in the Rio Grande Valley we were blessed to have an abundance of fresh fruit and vegetables. In our yard we had grapefruit, orange, lime and tangerine trees, plus a peach and many pecan trees. My dad would squeeze OJ for us and my mom made grapefruit wine. This cake is adapted from Gourmet Magazine's Citrus Chiffon Cake. It's moist and light with subtle flavors of both the grapefruit and mint.

What you will need

2 cups cake flour

1 1/2 cups granulated sugar, divided

2 teaspoons baking powder

1/2 teaspoon salt

6 eggs, separated

2/3 cup canola oil

2/3 cup, plus 1 tablespoon fresh grapefruit juice, divided

2 teaspoons lemon zest

2 teaspoons vanilla

1 teaspoon cream of tartar

1 1/2 cups powdered sugar

1 teaspoon fresh mint, minced


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