The light, airy, Angel Food Cake became popular in the 19th century. It uses beaten egg whites as a leavening, which means that there can be no fat in the ingredients to weigh the cake down, otherwise it won't rise. The light and fluffy consistency is achieved by whipping the egg whites carefully until they are stiff but not dry, then folding the whites into the rest of the batter. Using cake flour instead of all purpose flour will also help make the cake as light and airy as possible, and rise higher.

Be careful to use very clean bowls and utensils to make the cake. Glass or metals bowls work better for whipping the eggs whites than plastic or wooden bowls. Do not grease the pan it will be baked in, as a hint of fat or grease will cause the cake to not rise as high.