Angel Food Cake

This feather-light sponge cake uses only the air incorporated into stiffly beaten egg whites as a leavener; it contains no egg yolks or other fat and no chemical leavening agent. The one complaint I used to have about this completely cholesterol-free cake was that I found it too sweet. Sugar is needed to support and stabilize the albumin in the whipped egg whites, in part due to the lack of fat. After some experimenting, I managed to decrease the sugar to a level that supports the egg white