By
Woman's Day Kitchen, CountryLiving
This light, fresh dessert is an after-dinner treat you don't have to feel at all guilty about indulging in.
Total Time:
Prep:
Level:
Moderate
Yield:
10 servings (cost per serving of $0.77)
Serves:
10
Ingredients
- 1 c. cake flour
- 1½ c. granulated sugar
- 1 tbsp. granulated sugar
- 12 large egg whites
- 1 pinch Kosher salt
- 1½ tsp. cream of tartar
- 1 tsp. pure vanilla extract
- 4 clementines
- 2 grapefruit (1 red, 1 yellow)
- 1 lime
- ¼ c. fresh mint leaves
Directions
- Heat oven to 350 degrees F. In a bowl, sift the flour and 1/2 cup sugar. Add any sugar remaining in the sifter to the flour mixture.
- Using an electric mixer (be sure the bowl is very clean), whisk together the egg whites and salt until foamy, 1 to 2 minutes. Add the cream of tartar and whisk on high until stiff peaks form, 2 to 3 minutes.
- While whisking, gradually add 1 cup sugar, 2 tablespoons at a time, until stiff glossy peaks form, 3 minutes. Whisk in the vanilla.
- Transfer the mixture to a large bowl. In four additions, sift the flour mixture over the top, gently folding to incorporate between additions; fold in any remaining sugar.
- Transfer the batter into a 9- by 4-inch deep tube pan. Bake until cake is light golden brown and springs back when lightly touched, 40 to 45 minutes. (This time is for a light-colored cake pan. If using a dark cake pan, check after 30 to 35 minutes.)
- Invert the pan over a cooling rack on its feet (if the pan does not have feet, invert over a heavy bottle). Once cool, use a blunt knife to release it from the pan.
- Meanwhile, cut the peel and white pith from the citrus, then cut into 1/2-inch pieces and place in a bowl. Finely grate in the lime zest, then squeeze in 1 tablespoon juice. Gently toss with the remaining 1 tablespoon sugar; fold in the mint. Serve with the cake.
