More than ever, our souls need Valentines Day right now. It’s time to embrace the challenge and think outside of the box on how to create something special for the occasion. Since February 14th falls on a Sunday this year and the pandemic keeping many celebrations at home, its the perfect excuse to enjoy a brunch with a grilled cheese …. ‘angel food grilled cheese‘ that is!!
When most people think of grilled cheese they imagine a savory, cheesy sandwich served over lunch, but have you ever tried a sweet grilled cheese? Is it dessert? Is it breakfast? It really doesn’t matter.
Sometimes we get stuck in a rut with that cheddar on white bread thing. Not that there’s anything wrong with that. It’s just that there’s so much more cheesy goodness out there to be melted. Grilled cheese ideas only continue to evolve.
Obviously, a good cheese is the key to grilled cheese success, but the truth is, you can never really go wrong. Its your personal preference that really matters.
The tone is set for a great grilled cheese with the first slice of bread or in this case, loaf of angel food cake. Lime flavored cream cheese gets melty and gooey spread between the cake slices. Its the perky part of the sandwich that adds something unexpected.
If strawberries aren’t your thing, try raspberries, blueberries, mango or even kiwi and if you prefer a sturdier outside, use a sweetened brioche or challah bread. Whatever works for you!
Brion absolutely L-O-V-E-S angel food so for me the choice was clear. The fact that the ‘grilled cheese’ is not overly sweet made it a real nice brunch item for us.
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- 3/4 cup sugar, divided
- 1/2 cup flour
- 1 Tbsp cornstarch
- 7 large egg whites
- 2 tsp vanilla
- 3/4 tsp cream of tartar (optional)
- 1/4 tsp salt
- 454 gm fresh strawberries, hulled & sliced
- 3-4 Tbsp sugar
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 120 gm (8 Tbsp) cream cheese, softened
- 1/2 tsp lime juice OR to taste
- 3 Tbsp powdered sugar OR to your taste
Ingredients
Angel Food Cake (Yield = (8) 1-inch thick slices)
Strawberry Sauce
Lime Cream Cheese
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- Preheat oven to 325 F. Have a 9-inch loaf pan available. Do not line or grease the pan in any way.
- In a small bowl, whisk together 1/4 cup sugar, flour & cornstarch. Set aside.
- In another bowl, add egg whites, vanilla, cream of tartar & salt. With a hand mixer on medium speed, beat until foamy, about 30 seconds. Slowly stream in the remaining 1/2 cup sugar. Continue to beat on high speed until soft peaks form, about 4 minutes.
- Add 1/3 of the dry ingredients, gently FOLDING them into the egg whites using a rubber spatula. Repeat with remaining flour mixture in two increments. FOLD EVERYTHING TOGETHER GENTLY so egg whites do not become deflated in the process.
- Pour batter into the loaf pan. Place the loaf pan on a baking sheet & bake for 35-40 minutes. When cake is baked it should not be sticky to the touch.
- Once the cake comes out of the oven, immediately turn it upside down & invert it over two cans. The cake needs to cool upside down so it doesn't deflate. Allow it to cool for at least an hour.
- In a small saucepan over low heat, add sliced strawberries, sugar, lemon juice & cornstarch. Stir to combine. Bring to a boil, & cook for 6-8 minutes or until mixture has thickened. Remove from heat.
- In a small dish, beat together cream cheese, lime juice & powdered sugar until smooth & creamy.
- Slice angel food loaf into 8-inch slices. In a shallow container, whisk together 2 cups milk or half & half, 2 eggs & 1/4 tsp cinnamon.
- Soak cake slices in milk/egg mixture for a couple of minutes, then cook on a griddle (or skillet) like you would with French toast. When the slices are golden on both sides, divide cream cheese spread between four of the slices. When cheese is warm & melted, top each with one of the remaining four slices.
- Place on four serving plates & top with strawberry sauce. Serve warm.
