Put health back in your dessert with Angel Food Cake!November 20th, 2012 | Posted by in Daily life... | Recipes
Today the South China Morning Post published an article featuring this dessert.
It’s not often that people ask me for healthy dessert as they are mainly associated with sugar, fat and every other health problem that exists on the planet. This time I tried to balance the G.I. index of the dessert to keep it delicious and healthy at the same time. The grilled but very moist vanilla and lemon angel food cake becomes a great companion in arms for the lemon yogurt dip and the steamed vanilla apricots.
Angel Food Cake
- 6 pieces egg white
- A pinch of salt
- 100 gm inverted sugar (read more about my previous test on sugar here…)
- 50 gm cake flour
- 1 pc vanilla bean, cut lengthwise
- 1 pc lemon zest
- Whip the egg white with the salt to soft peak.
- Add the inverted sugar and mix a little more until well blended.
- Carefully mix in the flour, vanilla bean seeds and the lemon zest.
- Spread the mixture on a tray at 3 cm thickness.
- Bake at 200°C for about 20 minutes until golden brown.
- Steam some apricot with a vanilla bean cut lengthwise and mix them with a little apricot puree.
- Mix some lemon juice with a plain yogurt and present in a container.
- Cut the Angel food cake into fingers and grill them.
- Serve the grilled cake with the steamed apricots and the lemon yogurt.
Notes: It’s also possible to place the yogurt on the plate, but I like to have an hefty amount of it on the cake! Also, you can optionally add 2 grams of cream of tartar to the cake recipe to hold the egg white better and get a better fluffy texture.
Angel food cake made with inverted sugar has a lower G.I. than most cakes; eaten with yogurt and apricot levels it to a delicious and healthy dessert.