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[EN] Grapefruit and poppy seed angel cake with frosting and meringue mushrooms (recipe also in English on OPSD blog) This grapefruit and poppy seed angel cake with frosting has a look fantastic, is not dense, rich or overly sweet, also perfect no frostings or glazes, just a lightly dusting of powdered sugar. It’s the perfect cake for serving at holidays party, at brunch with fruit and something warm to drink!
  • For the cake
  • 12 egg whites from large eggs, at room temperature
  • 150 g of plain flour
  • 225 g of granulated sugar
  • 1 tablespoon of potato starch (or cornstarch)
  • 2 tablespoons of poppy seed
  • 1 teaspoon of cream of tartar
  • ½ teaspoon of salt
  • the zest from a pink grapefruit, grated
  • 1 tablespoon of pink grapefruit juice
  • 70 g of icing sugar
  • For the frosting
  • heavy cream, cold
  • icing sugar
  • For the meringue mushrooms
  • 150 g of egg whites at room temperature
  • 150 g of granulated sugar
  • 150 g of icing sugar
  • dark chocolate (or milk chocolate, as an alternative)
  • unsweetened cocoa powder
  1. For the cake
  2. Preheat the oven to 180°C,
  3. Line an angel cake tin with baking paper.
  4. In a large bowl, sift together the flour, the salt, the potato starch, the sugar and the poppy seeds stirring well to combine.
  5. In another clean and dry bowl, whisk the egg whites with the cream of tartar.
  6. After some minutes, turn off the electric mixer and add to the eggs the grapefruit zest and the grapefruit juice. Whisk again until foamy.
  7. Gradually add the icing sugar and whisk until firm, soft and shiny peaks form.
  8. Fold the sifted flour mixture in two batches into the egg whites, stirring gently from top to bottom with a spatula.
  9. Pour the cake mixture into the prepared tin and level the surface with the back of a spoon.
  10. Bake for about 40/45 minutes or until a wooden toothpick inserted in the middle of the cake comes out clean.
  11. Take the cake out of the oven. Turn the tin upside down and leave the cake to cool in the tin for an hour.
  12. For the frosting
  13. In a large bowl, whip the cream with an electric mixer until thickened.
  14. Gradually add the icing sugar, on the bases of your taste.
  15. For the meringue mushrooms
  16. Preheat the oven to 115°C.
  17. In a large bowl, combine the granulated sugar and the icing sugar.
  18. In another clean and dry bowl, whisk the egg whites with ¾ of the sugar mixture until firm, soft and shiny peaks form.
  19. Gradually add the remaining sugar, stirring gently from top to bottom with a spatula.
  20. Transfer the egg whites mixture to a piping bag with a large and smooth nozzle.
  21. Line a baking sheet with baking paper and pipe round mounds of meringue for the mushrooms caps and just as many tiny bits of meringue for the stems.
  22. Bake the meringues for approximately an hour keeping the oven slightly opened.
  23. Allow them to dry further inside the oven turned off and slightly opened for some minutes.
  24. Before removing the meringues from the baking sheet, allow them to cool completely at room temperature.
  25. Melt the chocolate in the microwave oven (or cook it in a double saucepan) and allow it to cool down slightly.
  26. Dip the tip of a steam in the melted chocolate and repeat the process with the remaining pieces.
  27. Join the caps and the stems of the mushrooms and let them dry.
  28. Using a small strainer, dust the mushrooms caps with the unsweetened cocoa powder.
  29. Assemble the cake
  30. Just before serving the cake, garnish it with the frosting and the meringue mushrooms.
Recipe by OPSD Il gustoso food blog at