Angel Food Cake with Lemon Honey Yogurt Sauce

Name: Angel Food Cake with Lemon Honey Yogurt Sauce
Prep time: 1 h 54 min
Cook time: 1 h 54 min
Total time: 1 h 54 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters cake flour; 1 teaspoons cream of tartar; 12 egg whites, at room temperature; 59 milliliters honey; 1 teaspoons lemon juice; 1 Tbsp lemon juice; 1 Tbsp lemon zest, plus extra for garnish; 1 sprig Fresh mint; 237 milliliters plain yogurt; 355 milliliters powdered sugar; 0 teaspoons fine sea salt; 1 teaspoon pure vanilla extract

Angel Food Cake with Lemon Honey Yogurt Sauce requires roughly 1 hour and 54 minutes from start to finish. This recipe serves 16. One serving contains 111 calories, 4g of protein, and 1g of fat. If you have lemon juice, honey, lemon zest, and It can be enjoyed any time, but it is especially good for Mother's Day.

Instructions

Watch how to make this recipe.

Special equipment: a 10-inch nonstick angel food cake pan

Ingredients you will need

Angel Food Cake

Equipment you will use

Cake Form

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Salt

Equipment you will use

Mixing Bowl

Hand Mixer

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.

Ingredients you will need

Vanilla Extract

Lemon Juice

Lemon Zest

Sugar

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.

Ingredients you will need

Angel Food Cake

Egg Whites

All Purpose Flour

Equipment you will use

Cake Form

Spatula

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.

Equipment you will use

Wire Rack

Oven

Skewers

Frying Pan

For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.

Ingredients you will need

Lemon Juice

Yogurt

Honey

Sauce

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Spatula

Cut into slices and drizzle with the sauce.

Ingredients you will need

Sauce

Garnish with lemon zest and mint sprigs.

Ingredients you will need

Lemon Zest

Mint

Equipment

Ingredients

Servings:

237milliliters

cake flour 1teaspoons

cream of tartar 12

egg whites, at room temperature 59milliliters

honey 1teaspoons

lemon juice 1Tbsp

lemon zest, plus extra for garnish 1sprig

Fresh mint 237milliliters

plain yogurt 355milliliters

powdered sugar 0teaspoons

fine sea salt 1teaspoon

pure vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.