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Angel Loaf with Grapefruit-Strawberry Sauce

Yield 8 servings (serving size: 1 slice cake and 1/3 cup 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
  • 1 (10-ounce) package frozen strawberry halves in syrup, thawed
  • 2 cups grapefruit sections (about 3 medium grapefruit), coarsely chopped

Nutrition 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

How to Make It

  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.