1.   For a change of pace, try filling over chocolate cake or angel food cake slices.

2.   If using for dessert, serve cubes of angel food or chocolate pound cake for dipping.

3.   Most problems, says Serrano, occur with lighter cakes, such as sponge and angel food, that rise quite a bit.

4.   Save juice and stir into sparkling water or drizzle over ice cream, brownies, angel food or pound cake.

5.   Similar to angel food and sponge cakes, chiffon cakes rely on eggs for lightness and air.

6.   Whip until egg whites hold very stiff peaks, stiffer than for meringues or angel food.