Angel Food Cake With Yogurt Cream
  • 12 egg whites--room temperature
  • ⅓ cup warm water
  • 1 tsp vanilla
  • 1½ tsp cream of tarter
  • 1½ cup sugar
  • 1 cup flour (sifted)
  • ¼ tsp salt
  • strawberries--sliced
  • blueberries
  • 2 tsp sugar
  • 2 cup heavy cream
  • 1 cup greek yogurt- I used blueberry but you can use plain
  1. Preheat oven to 350 degrees
  2. Whisk together the egg whites, water, vanilla and cream of tarter on slow for 1 minute. Increase speed and slowly add the 1½ cup sugar, whisking until stiff peaks form.
  3. Sift together flour and salt and sift in small batches into the egg white mixture, gently folding the flour and egg whites together with a spatula until all the flour has been used.
  4. Transfer the mixture to an uncreased angel food cake cake and bake for 35 minutes or until golden brown and the top springs back when touched.
  5. Immediately invert the pan on to a wire rack and allow to cool for 1 hour. Run a knife around the edge of the pan when ready to remove and gently push down on the bottom of the pan.
  6. While waiting for the cake to cool mix together the strawberries and blueberries and sprinkle with a small amount of sugar. Allow to sit for the juices to release from the strawberries.
  7. To make the yogurt cream topping, combine the yogurt and the heavy cream and whip well until stiff peaks form.
  8. Top the cake with the yogurt cream and fruit and the fruit juice.
  9. Enjoy!
Recipe by Good Food and Family Fun at