Chocolate Angel Food Cake with Fruit and Maple Yogurt

• 1 1/2 cups sugar
• 1 cup unbleached all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 12 egg whites (or 1 1/2 cups prepackaged egg whites)
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 4 cups fresh strawberries
• 4 cups fresh raspberries
• 1/4 cup peach nectar
• 1 tablespoon honey
• 1 cup plain lowfat yogurt
• 2 tablespoons maple syrup

1. Transfer the oven rack to the lowest level.
2. Preheat oven to 325F.
3. Sift 1 cup sugar with flour, cocoa, and salt; set aside.
4. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form.
5. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat).
6. With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears.
7. Scoop batter into a 10" ungreased tube pan and spread evenly.
8. Bake until cake springs back when touched, 45 to 55 minutes.
9. Remove from oven, invert cake pan, and place upside down on a cooling rack.
10. Thoroughly wash and dry berries.
11. Combine berries, nectar, and honey in a small bowl.
12. Mix slowly, being careful not to crush the berries.
13. In a separate bowl, combine yogurt and syrup until blended.
14. Remove cake gently from pan and cut into 8 slices.
15. Serve each slice with fruit and a dollop of maple yogurt.

sugar, flour, cocoa, salt, egg whites, lemon juice, vanilla, fresh strawberries, fresh raspberries, honey, yogurt, maple syrup

Taken from www.epicurious.com/recipes/food/views/chocolate-angel-food-cake-with-fruit-and-maple-yogurt-230816 (may not work)