Separate, sift, sift, and sift some more. Whip, whip, and whip some more. Fold, bake, invert and pray. That's pretty much how it goes when I'm making an angel food cake. I don't generally make angel food cakes at work, but a friend asked so I couldn't say no. I usually try to avoid them at all costs due to the vast amounts of time they seem to eat up. I used a recipe frantically found on a Monday morning and made a few individual cakes to taste at home later. Big props to my dad who banged the cake out of the tin while I was hovering nervously over his shoulder and the customer was waiting at the counter. The cakes did turn out nicely but I'm not sure they were worth all the blood, sweat and tears. You can find the recipe I used here. I served mine with some fresh fruit sprinkled with a bit of lemon zest and sugar and fresh whipped cream.