“This recipe was given to me by a friend and I made it for the first time last week. It was amazingly light but filling as angel food cake can be. Try experimenting with different flavored yogurts. The next time I make it, I think I'll use lemon!”
1 cake

Ingredients Nutrition


  1. Cake:.
  2. Heat oven to 375.
  3. Beat egg whites and cream of tartar in a large bowl until foamy.
  4. Add the granulated sugar 2 tablespoons at a time, adding vanilla, almond extract, and the salt with the last of the sugar.
  5. Continue beating until it holds stiff peaks like a meringue. Don't under beat.
  6. In another bowl, mix the flour and powdered sugar.
  7. Sprinkle flour/sugar mixture 1/4 cups at a time over the meringue, folding gently just until mixture disappears.
  8. Spread in an ungreased tube pan.
  9. Bake 30-35min.
  10. When done, tip cake upside down on a cup to cool. Loosen from pan and cut into pieces to your desired thickness.
  11. Topping:.
  12. Whisk together 8oz of yogurt with 1oz of instant vanilla pudding. Fold in 2 cups of whipped topping. Spread onto angel food slices.

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