Chocolate Angel Food Cake with Strawberries

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Sift the cake flour, cocoa powder, and salt together; set aside.

3. 3

   In a clean bowl of an electric mixer, beat the egg whites at medium-high speed until foamy.

4. 4

   Once foamy, add the sugar substitute, a little at a time, and continue beating on medium-high speed until the egg whites start to form soft peaks.

5. 5

   When they have formed soft peaks, fold in the vanilla extract.

6. 6

   Remove bowl from mixer and remove beater or whisk attachment.

7. 7

   Gently fold the flour mixture into the egg white mixture, 2 tablespoons at a time, until well blended.

8. 8

   Gently scoop batter into a 10-inch tube pan (angel food cake pan).

9. 9

   Bake for 35 minutes or until firm to the touch.

10. 10

    Remove from oven, invert, and let cool upside down in pan.

11. 11

    While cake is cooling, in a small bowl, combine the strawberries, yogurt, and honey until well combined.

12. 12

    Refrigerate until ready to serve.

13. 13

    Once cake is cool, remove from pan and slice into 8 wedges.

14. 14

    Divide strawberry mixture evenly among the 8 wedges.

15. 15

    Garnish each wedge with a mint sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.