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Cooked by: Chef / Health: Diabetic / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 2 tb Arrowroot powder
2 c Kiwifruit, peeled & sliced
CAKE: Preheat oven to 350F. Sift together flour and
1/2 cup sugar into a large bowl. Set aside. IN
another bowl, beat egg whites until foamy. Add cream
of tartar, continue beating until soft peaks form. Add
remaining 1/2 cup sugar, 2 Tbsp at a time, beating
until stiff peaks form.
Fold in flour-sugar mixture, 1/2 cup at a time. Fold
in vanilla and strawberries. Pour batter into an
ungreased 10-inch tube pan, spreading evenly and
deflating any large air pockets with a knife. Bake 40
minutes, or until cake is lightly browned and springy.
Invert pan and let cake cool 40 minutes. Remove cake
from pan and set on a serving plate.
SAUCES: IN a blender, combine strawberries, 1/2 cup
honey, and 1 Tbsp arrowroot or cornstarch. Puree
until smooth. Pour into a saucepan and heat, whisking,
until slightly thickened. Pour into a bowl to let
cool. Press kiwifruit through a strainer to remove
seeds. In a blender, combine strained kiwifruit with
remaining 1 Tbsp arrowroot or cornstarch and 1/2 cup
honey. PUree until smooth. Pour sauce into a clean
saucepan and heat, whisking, until slightly thickened.
Pour into a bowl to let cool.
TO SERVE: Ladle a small amount of red sauce on half
of a dessert plate, and an equal amount of green sauce
on the other half. Place a slice of cake in the center
and drizzle with stripes of the two sauces and chunks
of kiwifruit if desired. Serve immediately. SERVES 12.
HELPFUL HINT: The trick to a successful angel-food
cake is the lightness of the beaten egg whites, so
fold them quickly into the batter before they have a
chance to separate.
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