Once in a while in the BA Test Kitchen, there's a dish that we can't get enough of. This simple, layered dessert is so good, we fought over the last bite.
We know: Angel food cake is so 1994 (the fat-free era). But it's worthy of a comeback. Its airy texture absorbs ripe fruit juices, and most markets stock it, so you don't even need to turn on the oven. Here are more sweet ways to enjoy your new (old) favorite:
Peaches & Cream In a loaf pan, layer slices of cake with vanilla ice cream and sliced peaches tossed with a bit of sugar. Repeat layers and press down to compress; freeze 2 hours. Cut into slices and serve.
French-ish toast Sub cake slices for bread in your favorite French toast recipe. Top with boozy cherries and mascarpone.
Toasted shortcake Brush thick slices of cake with olive oil, then toast until golden. Top with almond butter, strawberries, a drizzle of olive oil, and flaky sea salt.
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