As cakes go, angel food is one of my favorite types. I’m not a huge cake eater anyway, but there’s something about the lightness of angel food cake that just does it for me.

This version is completely delicious on its own, even without the glaze. In fact, although I love milk chocolate and this glaze, I think I might even prefer the cake without. No matter – it’s still good.

I thought the recipe made too much glaze to have a pretty drizzle over the cake, so I went all out and just smoothed it over the top. I have no regrets. The only downside to the cake is that it uses a LOT of egg whites. I had some saved in my freezer, but not enough. I was left with a bunch of yolks, but when life gives you yolks, make lemon curd.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Vanilla Bean Angel Food Cake with Milk Chocolate Glaze (Baked Occasions, p. 54)