Advertisement
Recipe: Angel Loaf With Grapefruit Strawberry Sauce
Similar Categories: Angel, Loaf, Grapefruit, Strawberry, Sauce
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
10 ounces frozen strawberry halves in syrup -- (1 package) thawed
2 cups grapefruit sections -- (3 medium)
coarsely chopped
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.
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 350F 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.
Place strawberries and syrup in food processor, and process until smooth. Pour into a bowl; stir in the chopped grapefruit, and serve with cake.
Yield: 8 servings (serving size: 1 slice cake and 1/3 cup sauce).
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
10 ounces frozen strawberry halves in syrup -- (1 package) thawed
2 cups grapefruit sections -- (3 medium)
coarsely chopped
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.
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 350F 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.
Place strawberries and syrup in food processor, and process until smooth. Pour into a bowl; stir in the chopped grapefruit, and serve with cake.
Yield: 8 servings (serving size: 1 slice cake and 1/3 cup sauce).
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Angel, Loaf, Grapefruit, Strawberry, Sauce
| Angel Delight | Angel Torte |