Angel food cake’s main requisites are that it be tender and soft— so much so that we call it “pillow cake” here at CHOW. This version not only is ethereally airy, but also has a welcome hint of citrus. Serve it with orange-soaked strawberries for a dainty dessert. Use the leftover yolks for more indulgent desserts.
Special equipment: You’ll need a 10-inch tube pan with a removable bottom to make this recipe.
Game plan: The cake can be made a day in advance— leave it in the pan, cover it, and store it at room temperature for up to 24 hours. The strawberries can be prepared up to 1 hour ahead.
This recipe was featured as part of our Baked Sweets photo gallery.