Grapefruit Crème Fraîche

The beauty of this recipe idea is that it is so versatile, that you can whip up a batch of our Grapefruit Crème Fraîche to make any ordinary cake extra-ordinary! A plain sponge cake in need of a hero or Angle Food Cake like we used.

This sweet-savory icing can be the topping for cakes, tarts, and scones, just add some fresh fruit or other toppings you enjoy and you will have a top-notch dessert for your guests and family.


Grapefruit Crème Fraîche topping:

  • 6 oz cream cheese, softened
  • 1/8 cup butter, softened
  • 8.5 oz ruby red grapefruit juice
  • 10 oz powdered sugar
  • zest of one whole pink grapefruit
  • 2 Tbsp grapefruit flesh [optional]

Angel Food Cake:

  • 2 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 1/2 cups egg whites (about 18 large eggs)
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions for the Crème Fraîche topping:

  1. Beat the cream cheese and butter at medium speed until creamy. 
  2. Add the grapefruit juice, beating just until blended. 
  3. Gradually add the powdered sugar, beating at low speed until mixed. 
  4. Gently stir in the pink grapefruit zest and the pulp. 
  5. Cut the cake into squares and spoon the icing over the top of the cake, allowing the icing to drizzle down the sides. 
  6. Serve as is, or garnish with fresh fruit or whatever topping is desired. Enjoy!

Instructions for the Angel Food Cake

  1. Preheat the oven to 375F.  Line the bottom of a 9×13 pan with aluminum foil, leaving 3 inches to extend over the sides of the pan.  Do not grease the pan or foil.
  2. In a medium bowl: Sift the flour, sugar, and salt together. 
  3. In an electric stand mixer, beat the egg whites and cream of tartar at high speed until stiff peaks form. 
  4. Gently fold the sugar mixture into the egg whites, 1/3 cup at a time, folding just until blended.  Fold in the vanilla, and spoon the batter into the pan.  The pan will be very full, this is OK.
  5. Place the pan on an oven rack placed in the bottom third of the oven, and bake for 30-40 minutes, or until a wooden pick inserted into the center of the cake comes out clean. 
  6. Turn the cake upside down onto a lightly greased wire rack, allow to cool for 1 hour or until completely cool, with the pan over the cake.  Once cake has cooled, remove the pan and peel the foil off the cake.   

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