Angel cakes don't use any yolks. SPONGE CAKE 6 eggs 1 TBL lemon juice 1 tsp grated lemon rind (no white part, only the yellow) 1 cup sifted cake flour Pinch of salt 1 cup sugar Preheat oven to 325°. Lightly grease & flour the bottom, not the sides of a 10" tube pan. Break the eggs into the large bowl of a mixer, add the lemon juice & grated rind & beat the mixture at highest speed until soft peaks form, 12-16 minutes. while the eggs are being beaten, sift together the flour & salt onto a piece of waxed paper. Continue beating the eggs at highest speed (after soft peaks form) & pour the sugar in a fine stream over them, taking 2 1/2 to 3 minutes to add all the sugar. Change to lowest speed & sift the flour & salt over the surface of the mixture as the bowl turns, taking 2 1/2 to 3 minutes to add all the flour. Scrape the sides of the bowl & beat at lowest speed 1/2 minutes. Pour the batter into the prepared pan & bake 50 minutes, or until a toothpick inserted near the center comes out clean. Invert the cake pan & set it on a rack to cool. Prop it up if necessary so that the air can circulate between the cake & countertop. Let the cake cool at room temperature before removing it from the pan.~~from Craig Claiborne

After baking the layers, and >beforecompletelyJust the opposite from maxmom's experience, I find that freezing the layers improves them and easier to work with.

Julie, I have made and froze many a cake layer for future use and here's what I do: I bake the cake layers, then let them cool. After that I wrap each layer with either parchment or wax paper then Saran wrap. Depending on how long you want to keep these in the freezer depends on how many Saran wrap layers to give them. For 30 days, wrap it 2 times. When ready to use, take the wrapped cakes out of the freezer and let them defrost at room temperature still wrapped. Do not unwrap them before they defrost, as they will dry out. When defrosted, unwrap and frost/ice away!

Hot Milk Cake from pixistix 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 teaspoon baking powder 1 teaspoon vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan or a bundt pan. Bake at 350 for 30 to 35 minutes. Old fashioned, simple, melts in your mouth ****I bake mine in a square pyrex dish, and bake it about 45 minutes.