Thursday, August 2, 2018

Angel Food Cake with Lemon Honey Yogurt Sauce





Light and fluffy homemade Angel Food Cake with plump red Ontario raspberries is a classic summer dessert, but served with my friend Suzanne's tangy lemon honey yogurt sauce, this sweet lunchtime indulgence is both healthy and wonderfully delicious.



Angel Food Cake with Lemon Honey Yogurt Sauce
Serves 10-12
Recipe courtesy of Food Network

Cake: 
12 egg whites, at room temperature
1/4 tsp fine sea salt
1 1/4 tsp cream of tartar
1 tsp pure vanilla extract
1/2 tsp lemon juice
1 tbsp lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs, optional
1 pint fresh raspberries

Lemon Sauce:
1 cup plain yogurt
1/4 cup honey
1 tbsp lemon juice


Place a10-inch nonstick angel food cake pan in the centre of the oven, and preheat to 350°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, whisk together the yogurt, honey, and lemon juice in a small bowl until smooth, then pour into a serving pitcher. Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices, garnish with berries and drizzle with the sauce. Garnish with lemon zest and mint sprigs.