Best Angel Food Cake With Lemon Honey Yogurt Sauce Recipes
ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE
Make and share this Angel Food Cake With Lemon Honey Yogurt Sauce recipe from Food.com.
Provided by Starshine Michelle
Categories Dessert
Time 1h
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 229.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 4, Sodium 170.3, Carbohydrate 47, Fiber 0.4, Sugar 32.7, Protein 7.9
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
LEMON ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
- Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
- Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams
BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE
Steps:
- Buy Cake In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour in a serving pitcher and serve alongside cake. Garnish with lemon zest and mint sprigs
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Angel Food Cake with Lemon Honey Yogurt Sauce: A Perfect Dessert Recipe
Angel Food Cake with Lemon Honey Yogurt Sauce is a light and delicious dessert recipe that can be enjoyed at any time of the year. The cake is made from a combination of egg whites, sugar, flour, and vanilla extract. This cake is very light and airy, making it the perfect dessert for those who want something sweet but not too heavy. The Lemon Honey Yogurt Sauce that accompanies the cake is made from a blend of plain yogurt, honey, lemon zest, and vanilla extract. The sauce is sweet, tangy, and complements the lightness of the cake beautifully.The Origin of Angel Food Cake
Angel Food Cake is an American dessert that has been around since the late 1800s. The cake gets its name from the light and airy texture that makes it seem as if it was created by angels. The credit for creating the recipe goes to a woman named E. E. Corral who shared the recipe with the world in her cookbook "Mrs. Rorer's Philadelphia Cook Book." Angel Food Cake originally became popular because it was a dessert that could be made without using any butter or oil, two ingredients that were expensive and hard to come by at the time. The recipe was also popular with those who followed religious dietary restrictions that prohibited using animal fats in cooking.The Ingredients for Angel Food Cake
Angel Food Cake is made from very basic ingredients, but the method of preparation is key to the cake's success. The ingredients include:- 1 1/2 cups egg whites (room temperature)
- 1 1/2 cups granulated sugar
- 1 cup cake flour
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
The Process of Making Angel Food Cake
To make Angel Food Cake, the egg whites are whipped until they form stiff peaks. Then the sugar is slowly added, and the mixture is whipped until it becomes glossy and holds soft peaks. The cake flour and salt are added, and the mixture is gently folded until it is well combined. The cake batter is then poured into an ungreased tube pan, and the cake is baked in a preheated oven at 350 degrees Fahrenheit for 35-45 minutes, or until it is golden brown and a toothpick inserted into the center of the cake comes out clean. Once the cake is done baking, it is inverted and allowed to cool completely before being removed from the pan.The Ingredients for Lemon Honey Yogurt Sauce
The Lemon Honey Yogurt Sauce is a delicious accompaniment to the Angel Food Cake. The ingredients for the sauce include:- 1 cup plain Greek yogurt
- 1/4 cup honey
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
The Process of Making Lemon Honey Yogurt Sauce
To make the Lemon Honey Yogurt Sauce, the Greek yogurt, honey, lemon zest, and vanilla extract are combined in a bowl and whisked until well combined. The sauce is then chilled until ready to serve.Serving Suggestions for Angel Food Cake with Lemon Honey Yogurt Sauce
Angel Food Cake with Lemon Honey Yogurt Sauce can be served in a variety of ways. It can be served in slices with a dollop of the sauce on top, or the slices can be cut into bite-sized pieces and served on a platter with the sauce on the side for dipping. This cake is also a great dessert to serve at a party or gathering. It can be dressed up with fresh berries or whipped cream, or even topped with a drizzle of chocolate sauce.Conclusion
Angel Food Cake with Lemon Honey Yogurt Sauce is a classic dessert recipe that is perfect for any occasion. The lightness of the cake, along with the sweet tanginess of the sauce, makes it a dessert that is loved by many. This dessert is also easy to make and requires only a few basic ingredients. Give it a try and see just how heavenly it really is!Tip 1: Use the Right Ingredients
When you're making angel food cake, it's important to use the right ingredients. For example, you should use cake flour instead of all-purpose flour. Cake flour is lighter and finer than all-purpose flour, which will help give your cake a lighter texture. You'll also need cream of tartar, which helps stabilize the egg whites.Ingredients for Angel Food Cake:
- 1 3/4 cups of sugar
- 1/4 teaspoon of salt
- 1 cup of cake flour
- 12 egg whites
- 1/3 cup of warm water
- 1 teaspoon of cream of tartar
- 1 teaspoon of vanilla extract
Tip 2: Whip the Egg Whites Properly
The key to making a light and airy angel food cake is to whip the egg whites properly. The egg whites should be whipped until they're stiff, but not dry. This means that they should hold their shape when you lift the beaters, but they shouldn't be clumpy or hard.Instructions:
1. Preheat oven to 350°F. 2. Sift together 3/4 cup of sugar, salt, and cake flour in a bowl. 3. In a separate bowl, beat the egg whites on medium-high speed until they're foamy. 4. Add cream of tartar and mix until soft peaks form. 5. Gradually add the remaining sugar and continue to beat until stiff peaks form. 6. Fold in the flour mixture one-third at a time, being careful not to overmix. 7. Spoon the batter into an ungreased angel food cake pan and smooth the top. 8. Bake for 35-40 minutes or until a toothpick comes out clean. 9. Invert the cake pan onto a cooling rack and let it cool completely.Tip 3: Use a Proper Cake Pan
Angel food cake should be baked in a special angel food cake pan. These pans are typically made of aluminum and have a tube in the middle. The tube helps the cake cook evenly and ensures that it rises properly. It's important not to grease the pan before baking. This may sound counterintuitive, but the cake needs to cling to the sides of the pan as it rises. If you grease the pan, the cake may not rise properly and may collapse.Tip 4: Make the Lemon Honey Yogurt Sauce
To make the lemon honey yogurt sauce, you'll need to combine Greek yogurt, honey, lemon zest, and lemon juice. The sauce should be sweet and tangy, with a smooth and creamy texture.Ingredients for Lemon Honey Yogurt Sauce:
- 1 cup of Greek yogurt
- 1/4 cup of honey
- 1 tablespoon of lemon zest
- 2 tablespoons of lemon juice