Grapefruit and poppy seed angel cake

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Sift the flour with the caster sugar and cornflour, and stir through the poppy seeds and put to one side.

• step 2

  Whisk the egg whites with the cream of tartar, salt, grapefruit juice and zest until foamy using an electric whisk. Gradually add the icing sugar a spoonful at a time, whisking until firm peaks form. Add the flour mixture in 2 batches, using a large metal spoon to fold it in gently to retain the air, making sure there are no pockets of flour. Put the mixture into a clean, dry 25cm × 10cm angel cake tin and level out with the back of a spoon (it’s important not to butter the tin). Bake for 45-50 minutes or until a skewer comes out clean and the cake springs back when lightly pressed.

• step 3

  Remove from the oven turn the tin upside down and leave to cool in the tin for 1 hour.

• step 4

  Meanwhile, make the sugared peel by peeling the remaining grapefruit with a swivel peeler, leaving the white pith behind. Cut the strips into fine matchsticks, boil in water for 5 minutes and drain.

• step 5

  Put the peel back into the empty pan. Juice the grapefruit and add 150ml to the saucepan with the sugar. Dissolve the sugar over a gentle heat before boiling the peel for 5-7 minutes until the peel is candied. Remove the peel with a slotted spoon, separate out on some baking parchment and cool. Toss the peel with the sugar to coat and leave to dry.

• step 6

  To remove the cake, run a palette knife around the inner and outer edges of the tin until the cake comes away. Remove from the tin and put bottom-side up on a cake stand.

• step 7

  For the icing, melt the white chocolate, cream and icing sugar in a saucepan over a low heat, stirring until just melted. Spoon on top of the cake while still warm, working quickly as it will start to set. Top with the sugared peel to serve.