CHOCOLATE ANGEL FOOD CAKE WITH FRUIT AND MAPLE YOGURT
Serves 8
INGREDIENTS
1 cup unbleached all-purpose flour
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
1/4 tsp salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 tsp fresh lemon juice
1 tsp vanilla extract
4 cups fresh strawberries
4 cups fresh raspberries
1/4 cup peach nectar
1 tbsp honey
1 cup plain lowfat yogurt
2 tbsp maple syrup
PREPARATION
Set the oven rack to lowest level and preheat oven to 325°. Sift flour,
1 cup of sugar, cocoa and salt; set aside. Whip egg whites, lemon juice
and vanilla using an electric mixer on medium-high until peaks form.
Set mixer to high 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 an ungreased 10-inch tube pan and spread
evenly. Bake until cake springs back when touched, 45 to 55 minutes.
Remove from oven and place upside down on a cooling rack. Thoroughly
wash and dry berries. Combine berries, nectar and honey in a bowl. Mix
carefully to avoid crushing berries. Combine yogurt and syrup in a
separate bowl. Remove cake gently from pan and cut into 8 slices. Serve
each slice with fruit and a dollop of maple yogurt.
