Angel food cake’s main requisites are that it be tender and soft—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.
For the berries:
To remove and serve the cake: