Angel Food Dessert With Whipped Topping

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!

• Ready In: 50 mins
• Yields: 1 cake

Ingredients

• Cake

• 1  cup cake flour
• 1 1⁄2 cups powdered sugar
• 1 1⁄2 cups  egg whites (about 12)
• 1 1⁄2 teaspoons cream of tartar
• 1  cup granulated sugar
• 1 1⁄2 teaspoons vanilla
• 1⁄2 teaspoon  almond extract
• 1⁄4 teaspoon salt

• Topping

• 8  ounces  strawberry yogurt (or your favorite flavor)
• 1  ounce instant vanilla pudding
• 2  cups  whipped topping

Directions

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.