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Ingredients
| eggs: 12 (whites//at room temperature) |
| sea salt: 1/4 tsp |
| cream of tartar: 1 1/4 tsp |
| pure vanilla extract: 1 tsp |
| lemon juice: 1/2 tsp |
| lemon zest: 1 Tbl |
| powdered sugar (unsifted): 1 1/2 cups |
| cake flour: 1 cup |
| whole plain yogurt: 1 cup |
| honey: 1/4 cup |
| lemon juice: 1 Tbl |
Angel Food Cake With Lemon Honey Yogurt Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
- Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
- Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
- Sprinkle the flour over the egg white mixture.
- Using a spatula, carefully fold in the flour until incorporated.
- Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
- Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
- Invert the pan on a wire rack to cool completely, about 1 hour.
- For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
- Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
- Cut into slices and drizzle with the sauce.