Angel food cake is a whipped cake made with lots of egg whites, a little flour, and usually no fat! It’s kind of like a cross between a marshmallow and a sponge cake..if that makes sense.
As the cake is pretty damn sweet (the sugar is what gives the cake body), we cut through that with a topping of Greek yogurt icing and fresh fruit (a beautiful combo of strawberries and peaches!) then a sprinkle of coconut and pecans too. This is a delightful dinner party dessert for the summer / warmer weather.
Usually the advice is to NOT grease an angel food cake pan as it will not rise properly. I was quite freaked out when testing this recipe that it wouldn’t come out of the tin, especially as I used a regular (i.e. not non-stick) bundt pan. So i sprayed it with vegetable oil spray and it literally came out FINE. So there’s a baking myth busted. But if you’re skeptical, just use an un-greased, normal angel food cake pan and you’ll be a-okay.
- 6 egg whites
- 1 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup (150 g) granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup (60 g) all purpose flour
- 1/2 cup (40g) desiccated / shredded coconut
for the Greek Yogurt Frosting:
- 1 cup (220g) Greek Yogurt
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- toppings: fresh fruit , (I used apricots and strawberries), pecans, flaked coconut
- Preheat the oven to 350°F (180°C).
- Whisk the egg whites together with the cream of tartar and salt. Continue to whisk whilst gradually adding in the sugar. Beat until the egg whites hold stiff peaks, then whisk in the vanilla and almond extracts.6 egg whites, 1 tsp cream of tartar, 1/4 tsp salt, 3/4 cup (150 g) granulated sugar, 1/2 tsp vanilla extract, 1/2 tsp almond extract
- Sift the flour into the bowl. Also add the coconut to the bowl. Fold it all together with a rubber spatula until just mixed.1/2 cup (60 g) all purpose flour, 1/2 cup (40g) desiccated / shredded coconut
- Pour the batter into an angel food cake/bundt cake / tube pan (if you use a bundt pan, I’d say you should grease it or make sure it’s non-stick). and bake for 20-30 minutes. Leave to cool upside-down, on a wire rack. Once cool, loosen the edges with a palette knife and turn out onto a serving plate.
When ready to serve – add the toppings
- For the frosting, stir together 1/2 cup of the yogurt with all the powdered sugar and vanilla extract. Frost the cake with this, then use the additional yogurt to spoon + swirl on top. Decorate with your choice of toppings.1 cup (220g) Greek Yogurt, 2 tbsp powdered sugar, 1 tsp vanilla extract, toppings: fresh fruit