Angel Loaf with Grapefruit-Strawberry Sauce

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8 servings (serving size: 1 slice cake and 1/3 cup sauce)


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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


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 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.

Place strawberries and syrup in food processor, and process until smooth. Pour into a bowl; stir in the chopped grapefruit, and serve with cake.

Created date

June 2004

Nutritional Information

Calories 150
Caloriesfromfat 1 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 34.4 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 115 mg
Calcium 14 mg