Earlier this week I made a list of 13 things I’d like to do this year…one item was “try a new recipe each week”. This week I’ve chosen “Angel Food Cake with Lemon Honey Yogurt Sauce”, a recipe I saw on Giada at Home make on Food Network, because (Praise God!) I’ve got an abundance of fresh eggs. My only quandary with this recipe is what to do with all those beautiful yokes.
Angel Food Cake with Lemon Honey Yogurt Sauce
12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice
Special equipment: a 10-inch nonstick angel food cake pan
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. 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 and drizzle with the sauce. Garnish with lemon zest and mint sprigs.
This recipe is so easy I have to wonder why anyone would buy a mix to make an angel food cake. Mine didn’t turn out quite as pretty as Gaida’s this time. I touched the top while trying to remove it from the pan and messed it up just a little bit, but it didn’t affect the taste! The texture was wonderful and the lemon, zest and vanilla added just the right flavor. My DH was surprised by the tartness of the sauce, because he was expecting a sweet topping. I expect to use this recipe often, because not only is it easy and tasty…it’s light.
Until next time…
Kindness is the oil that takes the friction out of life. ~ unknown ~