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The Better Angel Food Cake with Yogurt and Berry Topping

March 05, 2014

 I've decided that maybe it is time for a healthy dessert post. Before you know it the weather will be warming up, and I won't be able to hide under the layers of parkas, drapey sweaters, and thick scarves.
Angel Food Cake with yogurt and berry topping
There is a bit of sugar in this angel food cake, but you can still enjoy it knowing it's made mostly of egg whites and doesn't contain any butter. Yes, you read that correctly: NO BUTTER! Holla at yo girl! Obviously, if you subscribe to the Paula Deen religion this is just not the recipe for you so you can leave and carry on with your day. 
stuck to pan
You really want to make sure that your pan has been degreased because the airy egg foam mixture will deflate if it comes in contact with fats (butter/oils). My pan wasn't non stick, but I didn't mind since I was baking the cake for myself (embarrassing, but true) and wasn't trying to impress anyone with smooth cake edges. I chose to scoop the cake out of the pan and place it in small bowls. Another option is baking it in a pan lined with parchment paper. 
Bowl of CakeCake topped with yogurt copy
I was tempted to cover this with fresh whipped cream, but I didn't have any on hand and was too lazy to go to the grocery store. Instead, I used some Oikos Greek vanilla yogurt.
 Cake topped with berry and more yogurt
'Tis not the season for fresh berries, so sticking some frozen fruit in a food processor or masticating juicer creates tangy topping.

 Eaten Cake



  • 1 cup cake flour (or you can use ⅞ cup all-purpose flour and ⅛ cup cornstarch well sifted together)
  • 1½ cups white sugar
  • 12 egg whites
  • 1 tablespoon vanilla extract
  • 1½ teaspoons cream of tartar
  • ½teaspoon salt
  • 2 cups greek yogurt
  • 2 cups of frozen berry purée

  1. Preheat the oven to 375℉ and sift together flour and sugar.
  2. Whip egg whites with salt, vanilla, and cream of tartar until they form medium stiff peaks.
  3. Slowly fold dry ingredients (⅓ at a time) into foamy egg whites. Be careful not to over mix. 
  4. Pour batter in the pan and bake for 40 minutes. The cake should spring back when touched
  5. Allow cooling for 30 minutes before removing from pan. 
  6. Scoop small sections from pan and top with greek yogurt and berry purée. 

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