Heavenly Angel Food Cake

This is an ice cream cake’s lighter, breezier cousin, built on a store-bought angel food cake and a quart of frozen yogurt.

The trick is to freeze the cake first. A firm, frozen angel food cake slices cleanly into even horizontal layers, where a soft one would tear and squish.

You spread softened frozen yogurt between the layers like ice cream, stack them back up, then frost the whole thing in fluffy whipped topping and return it to the freezer to set firm.

The best part is how customizable it is. Pick any frozen yogurt flavor and match the fruit garnish to it, peaches with peach yogurt, berries with strawberry, and so on.

Because angel food cake is naturally fat-free and frozen yogurt is lighter than ice cream, it’s a refreshing summer dessert that feels indulgent without weighing you down.

Kitchen Tips

• Freeze the cake solid before slicing, as the recipe directs; it’s the only way to get clean, even layers.
• Soften the frozen yogurt just enough to spread, then work quickly before it melts.
• Freeze the assembled cake firm, then let it sit a few minutes before slicing for neat pieces.

Variations

• Match the yogurt flavor to the fruit, as the recipe suggests: peach with peach, strawberry with berries.
• Drizzle with chocolate or fruit sauce before serving.
• Use ice cream or sorbet in place of frozen yogurt.