Golden Angel Cake

This cake is best served the day it's made, as the delicate crumb begins to dry out after 24 hours. However, you can separate the eggs up to 2 days ahead and store the yolks in an airtight container in the refrigerator, bringing them to room temperature before using.

Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 2 days. Do not refrigerate, as this will cause the cake to dry out and become rubbery. The cake can be frozen, wrapped in plastic wrap and then aluminum foil, for up to 1 month; thaw at room temperature for 2 hours before serving.