Grilling angel food cake or pound cake intensifies the flavor and caramelizes the sugar to create toasty sweetness. Be sure to watch the angel food cake very carefully when grilling….Don’t walk away from the grill, as it browns very quickly!
GRILLED ANGEL FOOD CAKE with SUMMER FRUIT SALSA
From: Chef Jamie Gwen
Yields: Serves 8
1/2 cup papaya, seeds removed and diced
1/2 cup fresh strawberries, hulled and diced
1/2 cup fresh blueberries or raspberries
1 to 2 tablespoons granulated sugar
Juice of half a lime
1/4 cup fresh mint leaves, cut into thin strips
2 cups fresh raspberries
1/4 cup Chambord or Grand Marnier
Juice of half a lemon
1 (14 ounce) angel food cake
To make the Fruit Salsa, combine the fruit, sugar, lime juice and mint in a small mixing bowl and mix well. Set aside.
To make the Raspberry Sauce, puree all of the ingredients in a food processor or blender. Strain the sauce to remove the seeds. Store in the refrigerator until ready to use.
Heat your Twin Eagles Grill to high. Slice the cake into 8 slices or cut large cubes and skewer the cake onto soaked wooden or metal skewers. Grill for 30 to 60 seconds or until golden brown and toasted, then turn the cake and grill the other side until golden.
Serve the toasted angel food cake with the Fruit Salsa and drizzle with Raspberry Sauce.
Jamie Gwen is a CIA Grad, Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author who can be seen stirring up something delicious on television, on the radio and in print from coast-to-coast. She brings the best to radio with her weekly Syndicated Radio Show heard every Sunday on Radio Stations across the country and in SoCal on Talk Radio 790 KABC. Jamie can be seen on KTLA Channel 5, on HSN and on national television news shows sharing her seasonal lifestyle approach and her passion for food. Her recipes are featured on chefjamie.com and on Microsoft’s worldwide Food & Drink App. Jamie’s most recent cookbook, Co-Authored by Lana Sills and entitled “Good Food For Good Times 2”, is now available as an eBook and has been featured on The Talk, Emeril Live and Martha Stewart.