Grilledangelfoodcakewithfreshfruitsalsa Recipes

Steps:

• In a small bowl, combine berries, kiwi, sugar and lime juice. Grill cake, cut side down, over medium heat or broil 4 in. from heat 1-3 minutes or until lightly browned. Cut into slices. Serve with fruit salsa and, if desired, whipped topping.

Steps:

• Preheat charcoal/gas grill or broiler and away from heat source lightly coat rack or broiler pan with a nonstick cooking spray. Adjust cooking rack at least 4 to 6 inches away from heat source.
• In a medium saucepan combine strawberries, rhubarb, sugar, water, vanilla, and cinnamon. Over medium heat cook mixture until just boiling, approximately 5 minutes. Remove from heat and set aside.
• Lay angel food cake toward edge of grill rack or broiler pan where there is less heat.
• Grill cake until each side is nicely browned, approximately 1 to 3 minutes.
• On individual serving plates, place angel food cake and top each piece with 1/4 cup of the strawberry-rhubarb sauce. Add 2 tablespoons of whipped topping and serve immediately.

Steps:

• In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
• When ready to serve, prepare and preheat grill.
• Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals.
• Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown.
• Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly!
• Cut cake into 8 pieces and top with fruit mixture and sherbet or sorbet.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F. Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds. Remove to a small bowl and set aside.
• Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy. Add the remaining sugar (not with the flour) slowly. Beat just until soft, moist peaks form. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated. Pour the batter into the ungreased loaf pan. Bake 35 to 40 minutes.
• Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife.

Steps:

• For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
• For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
• For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
• Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
• Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
• Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
• Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
• Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
• When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.