step-by-step ANGEL FOOD CAKE WITH YOGURT


CREAM AND STONE FRUIT Delicate angel food cake makes the perfect base for our lightened-up yogurt cream and sliced fresh fruit.


PREP TIME 15 MIN. – COOK TIME 35 MIN. – COOL TIME 1 HOUR – READY IN 1 HOUR 50 MIN. – SERVINGS 12


12 room temperature egg whites


1⁄3 cup warm water 1 tsp vanilla extract 1½ tsp cream of tartar 1½ cups sugar 1 cup cake flour ¼ tsp salt confectioners sugar, to garnish (optional)


3 cups sliced mixed summer stone fruit, such as peaches, apricots, plums and cherries 2 tbsp sugar 2 tsp thyme leaves, plus sprigs to decorate (optional) 1 cup heavy cream ½ cup Greek yogurt


STEP 1 Preheat oven to 350ºF. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites, water, vanilla and cream of tartar on slow speed for 1 min. Raise the speed to medium and slowly add the sugar, beating until stiff peaks form. STEP 2 Using a wire mesh sieve, sift the flour and salt into a bowl. Spoon out a quarter of the flour mixture and, using the sieve, sift over the egg whites. Using a spatula, gently fold the flour and egg whites together. Repeat until all of the flour has been used. STEP 3 Carefully transfer the mixture to an ungreased angel food cake pan. Bake for 35 min., or until golden brown and top springs back when lightly touched. STEP 4 Immediately invert on a cooling rack (or over the neck of a wine bottle) for 1 hour. Run a knife around the edge of the cake, before removing from the pan. Dust with confectioners sugar, if desired. STEP 5 To make the topping, combine the fruit, sugar and thyme, if using, in a large bowl. Whip the cream and yogurt together until it forms stiff peaks. Garnish the cake with the yogurt cream and fruit. Drizzle over any juices and garnish with thyme sprigs, if desired.


Per serving: 223 calories, 4g fat, 3g saturated fat, 15mg cholesterol, 106mg sodium, 42g carbohydrate, 1g fiber, 28g sugar, 5g protein


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Here’s how


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MAY/JUNE 2016 87


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