Chocolate Angel Food Cake with Fruit and Maple Yogurt

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• hand mixer
• cake form
• spatula

Directions

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