Angel Food Cake With Lemon Honey Yogurt Sauce
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
52
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tsp
Fine Sea Salt1.25 tsps
Cream Of Tartar1 tsp
Pure Vanilla Extract1 tbsp
Lemon Juice1.5 cups
Powdered Sugar1 cup
Cake Flour1 cup
Plain Yogurt1 cup
HoneyDirections:
1
Watch how to make this recipe
2
Special equipment: a 10-inch nonstick angel food cake pan For the cake: Place an oven rack in the center of the oven
3
Preheat the oven to 350 degrees F
4
In a large mixing bowl, combine the egg whites, salt and cream of tartar
5
Using an electric hand mixer, beat on medium speed until frothy
6
Add the vanilla extract, lemon juice, and lemon zest
7
Beat on high speed until soft peaks form, about 2 to 4 minutes
8
Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer
9
Sprinkle the flour over the egg white mixture
10
Using a spatula, carefully fold in the flour until incorporated
11
Spoon the batter into an ungreased 10-inch nonstick angel food cake pan
12
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
13
Invert the pan on a wire rack to cool completely, about 1 hour
14
For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth
15
Pour into a serving pitcher
16
Using a spatula, loosen the cake around the sides and middle
17
Release the cake and place on a serving plate
18
Cut into slices and drizzle with the sauce
19
Garnish with lemon zest and mint sprigs