Angel Food Cake with Yogurt & Berry Topping

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Cake Flour
• 1-½ cup White Sugar
• 12 Egg Whites
• 1 Tablespoon Vanilla Extract
• 1-½ teaspoon Cream Of Tartar
• ½ teaspoons Salt
• 2 cups Vanilla Greek Yogurt (more Or Less As Desired), To Serve
• 2 cups Frozen Berry Purée, To Serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C) with the rack in the lower-middle position. Sift the cake flour with half the white sugar twice and set aside.

2. In a large clean bowl, beat the egg whites, salt and cream of tartar until foamy. Gradually add the remaining sugar while beating until stiff, glossy peaks form.

3. Beat in the vanilla extract until evenly combined.

4. Sift the flour and sugar mixture over the egg whites in three additions, folding gently with a spatula after each until just combined.

5. Spoon the batter into an ungreased 10-inch tube pan and smooth the top. Run a knife through the batter to release large air pockets.

6. Bake for 40 minutes, until the top is golden, springs back when lightly touched, and a skewer inserted comes out clean. The cake is done when the center is fully set.

7. Invert the pan onto a bottle or funnel and let the cake cool completely, about 1 hour. Run a knife around the edges, remove the cake and slice.

8. Thaw the frozen berry purée in the refrigerator or at room temperature. Serve each slice topped with vanilla Greek yogurt and a spoonful of the berry purée.