Mimi’s Angel Food Cake with Honey Greek Yogurt & Fresh Berries
2013-09-30 13:30:20
Serves 6
Prep Time
30 min
Cook Time
45 min
Total Time
2 hr 30 min
Ingredients
- Cake
- 1 ½ cups sugar
- 1 1/8 cup sifted cake flour
- ¼ tsp salt
- 10 - 12 large egg whites (about 1 ½ liquid cups)
- 1 ¼ tsp cream of tartar
- 1 tsp vanilla
- Topping
- 2 Cups Greek Yogurt (Plain)
- 1/4 Cup Honey
- 1 Orange (Zested)
- 1 Pint Fresh Berries
CAKE
- Preheat oven to 375*F.
- In a medium bowl combine ¾ cup of the sugar, the flour and the salt, and whisk to blend.
- In a large mixing bowl, beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining ¾ cup of sugar, beating until very stiff peaks form when the beater is raised slowly.
- Add the vanilla to the egg white mixture. Gently sprinkle the flour mixture over the whites, in four additions, and fold in quickly but gently. After last addition, fold a few extra times to make sure it’s well blended but doesn’t have to be perfect.
- Pour batter into a 9” or 10” ungreased tube pan, drop the pan once on the counter to release any air bubbles. Bake 30 – 35 minutes for a 10” cake and 35 - 40 minutes for a 9” cake or until a cake tester comes out clean and the cake springs back when lightly pressed.
- Remove from oven, invert pan on a rack or suspended by the tube on a bottle and cool completely in the pan (1 - 1 1/2 hours).
- Loosen the sides and the middle with a metal spatula and remove the center core of the pan if a removable bottom pan or remove cake from solid pan. Invert onto a serving plate. Serve or wrap airtight.
TOPPING
- Mix yogurt, honey and orange zest until well blended.
- Rinse berries and pat them dry.
- Place a slice of Angel food cake on a dessert plate. Top it with a dollop of the honeyed yogurt and a scatter of fresh berries.
- Garnish with fresh mint if desired.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/