I used to love grocery store angel food cake. I would buy one at lunch in high school and eat a bit all week.
I had no idea that they are so easy to make. As long as you can separate eggs and have a mixer, you’re all set. Bonus if you can think of uses for a dozen egg yolks.
I paired this with a seasonally appropriate cranberry orange compote and always seasonally appreciated coffee. We drove to Wisconsin for brunch with a dear college friend and this cake traveled easily.