Fluffy and bursting with bright citrus flavor, this Angel Food Cake with Grapefruit Curd and Whipped Cream is an easy dessert that feels special. Made with Betty Crocker™ Angel Food Cake Mix topped with a silky homemade grapefruit curd and fluffy whipped cream; it strikes the perfect balance between sweet and tangy. Whether you’re looking for a spring dessert or a fresh twist on classic angel food cake, this recipe delivers an elegant, crowd-pleasing treat that’s ideal for brunches, showers, or anytime you’re craving something refreshing.
Make, bake, and cool the angel food cake as directed on the package for a 10x4-inch angel food (tube) cake pan.
Meanwhile, in a medium glass or metal heatproof bowl (or the top of a double boiler), mix the Grapefruit Curd ingredients until blended. Set the bowl over a pan of simmering water. Cook and stir slowly but constantly for about 20 minutes or until the mixture thickens, coats the back of a spoon, and reaches 170°F. Cover by pressing a piece of plastic wrap directly onto the surface of the curd. Place in the freezer for 15 minutes then transfer to the refrigerator until chilled.
In a large bowl, beat the whipping cream with an electric mixer on high speed until stiff peaks form. Fold 1/2 cup of the chilled grapefruit curd into the whipped cream.
To serve, cut the cake with a serrated knife into 12 slices. Place each slice on a plate, top with whipped cream, a drizzle of the grapefruit curd, and a few slices of fresh grapefruit.
