Angel food cake was invented in the nineteenth century, and there are two theories behind the name. The 'official' story is that because the cake is so incredibly white and fluffy, it must be made for angels. My thinking is, however, that because the cake is completely fatless, it means it is a guilt free 'angelic' treat.
Angel food cake is made mainly from egg whites, which gives it its white and light appearance. There are baking tins designed specifically for this type of cake to give it the maximum rise, but unless you are a true baking enthusiasts, you probably don't have one to hand. I certainly don't, and so used an ordinary cake tin. This does mean it won't rise much as it ought, but it is still a yummy fat free treat.
You will be left with a lot of egg yolks at the end, so if you feel like being a bit indulgent, you could make custard to go with it.