2 cups grapefruit sections coarsely chopped ( 3 medium grapefruit)
2 teaspoons grapefruit rind grated
10 ounce strawberry halves in syrup frozen thawed
0.3 teaspoon salt
0.7 cup sugar divided
1.5 teaspoons vanilla extract
Equipment
food processor
bowl
frying pan
oven
knife
wire rack
blender
loaf pan
spatula
Directions
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.
