Angel Loaf with Grapefruit-Strawberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2/3 cup sugar, divided |
1/2 cup all-purpose flour |
1/4 teaspoon salt |
2 teaspoons grated grapefruit rind |
6 egg whites |
3/4 teaspoon cream of tartar |
1 1/2 teaspoons vanilla extract |
1 (10-ounce) package frozen strawberry halves in syrup, thawed |
2 cups grapefruit sections (about 3 medium grapefruit), coarsely chopped |
Directions:
1. Sift together 1/3 cup sugar, flour, and salt. Stir in the rind, and set aside. Beat egg whites (at room temperature) and cream of tartar at high speed of a mixer until foamy. Add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in the vanilla. Sprinkle flour mixture over egg white mixture, and fold in gently.
2. Spoon batter into an ungreased 9 x 5-inch loaf pan, spreading evenly. Break large air pockets by cutting through batter with a knife. Bake at 350° for 30 minutes or until cake springs back when lightly touched. Invert pan on a wire rack; let cool completely. Loosen cake from sides of pan, using a narrow spatula; remove from pan.
3. Place strawberries and syrup in food processor, and process until smooth. Pour into a bowl; stir in the chopped grapefruit, and serve with cake.
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