Angel Loaf With Grapefruit-Strawberry Sauce

Recipe Ingredients

2/3 cup	131g / 4.6oz	Sugar - divided
1/2 cup	31g / 1.1oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Grated grapefruit rind
6		Egg whites
3/4 teaspoon	3.8ml	Cream of tartar
1 1/2 teaspoons	7.5ml	Vanilla extract
10 oz	284g	Frozen strawberry halves in syrup - (1 package) thawed
2 cups	474ml	Grapefruit sections - (3 medium)
		Coarsely chopped

Recipe Instructions

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.

Source:
Cooking Light, Jan/Feb 1995, page 132

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