What's that? You want to know how to make Angel Food Cake? Well here I am for YOU! This comes from the 1975 edition of The Joy of Cooking, but it's a farily standerd set of ...well, everything. With minor modifications, que si.

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Pre-heat the oven to 350F.
Sift 1.25 c sugar and 1 c sifted flour (cake flour's better than AP, it has a lower gluten content [if Alton Brown taught hs chem we'd be in a wonderful place] ) together 3 times, or until well combined.
Whip 12 egg whites until frothy. Add 1 ts Cream of Tarter and continue whipping until the egg whites get to a stiff-peak stage (they stand up when you pull the beaters out). This is an event when I'll hate you if you whip them by hand. Fold in 1 ts vanilla and the zest of 1 orange.
Sprinkle half the flour-sugar mixture on top of the eggwhites, fold that in, and then add the other half.
Pour the batter into an ungreased angel food cake pan and put it in the oven for ~45 min.
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Remember, this is an angel food cake. Think light thoughts. Play light music. And above all, do not over mix! In factl, you're not mixing, you're folding. It's a fairly easy cake, but if you mix it you'll deflate the eggwhites and then you just have a soft spongy brick. Not good eats.

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To make the orange glaze, mix 1 c powderd sugar with the zest of an orange and a couple tbs orange juice. Spoon that over and omnomnom.
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This is one of the few cakes that you won't feel weird eating for breakfast - come on, it's just egg whites and the sugar that would be in your breakfast cereal~