Chocolate Angel Food Cake with Fruit and Maple Yogurt

Name: Chocolate Angel Food Cake with Fruit and Maple Yogurt
Total time: 55 min
Yield: 8 servings
Ingredients: 1½ cups sugar; 1 cup unbleached all-purpose flour; ¼ cup unsweetened cocoa powder; ¼ teaspoon salt; 12 whole egg whites; 1 teaspoon fresh lemon juice; 1 teaspoon vanilla extract; 4 cups fresh strawberries; 4 cups fresh raspberries; ¼ cup peach nectar; 1 tablespoon honey; 1 cup plain lowfat yogurt; 2 tablespoons maple syrup

A light and airy chocolate angel food cake served with fresh berries and honey-sweetened maple yogurt. This elegant dessert combines the richness of cocoa with the brightness of fresh fruit.

8 servings

55 min

Published October 4, 2025

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Ingredients

•1½ cups sugar
•1 cup unbleached all-purpose flour
•¼ cup unsweetened cocoa powder
•¼ teaspoon salt
•12 whole egg whites
•1 teaspoon fresh lemon juice
•1 teaspoon vanilla extract
•4 cups fresh strawberries
•4 cups fresh raspberries
•¼ cup peach nectar
•1 tablespoon honey
•1 cup plain lowfat yogurt
•2 tablespoons maple syrup

Cooking Instructions

1.
Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.
55 min

Ingredients

•1½ cups sugar

•1 cup unbleached all-purpose flour

•¼ cup unsweetened cocoa powder

•¼ teaspoon salt

•12 whole egg whites

•1 teaspoon fresh lemon juice

•1 teaspoon vanilla extract

•4 cups fresh strawberries

•4 cups fresh raspberries

•¼ cup peach nectar

•1 tablespoon honey

•1 cup plain lowfat yogurt

•2 tablespoons maple syrup

Cooking Instructions

Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.

55 min