Tuesday, 6 July 2010

Angel Cake with Yogurt and Honey Sauce *week 25*

Its taken a while but here it is finally - the step by step for Angel cake with yogurt and honey sauce. Only problem is no one likes it - oh well, you win some you lose some!! LOL

Shopping list is here

Gather all your ingredients.
Place the egg whites, salt and cream of tartar in a mixer.
Mix on medium power 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.
(or find out that no one likes the cake anyway and drizzle the sauce over the whole lot to make a cool picture!) lol


  1. well it looks delicious, I am tempted to try this one as I think it may work at high altitude, haven't had much success with normal cakes! hugs Debx

  2. Do you know how YUMMY that looks!!!!! OMGoodness!

  3. Shame no one likes it it does look scrumptious though
    Anne xx


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