black and white


Angel Foodcake with lemon honey yogurt sauce

This angel food cake recipe is one of the best I have ever had!!!!! BUT if you arent a honey fan the sauce recipe isnt for you so use the cake recipe and then stick with your traditional strawberries. I added the berries to lessen the honey taste in the sauce they are optional but I thought it was A LOT better with them!! I would also make sure to add cool whip either way!!

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 (be brave and try a fruit flavored yogurt)
1/8-1/4 cup honey
1 tablespoon lemon juice
1/2 c. mixed berries (raspberries, blackberries etc.)

For the yummy 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.

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