This is my egg contest entry. My mom makes this airy cake. It's so easy I don't know why more people don't make Angel food from scratch. The box mix is terrible.

Angel Food Cake

Makes 1 (10-inch) tube cake up
Ingredients
1½ cups bleached cake flour (you must use cake flour for this recipe)
2 cups granulated sugar, divided
2 cups egg whites, room temperature (takes about 14 large eggs)
1 teaspoon cream of tartar
½ teaspoon extra fine kosher salt (if you don't have fine kosher salt, blend it up in a blender along with half the granulated sugar)
2 teaspoons vanilla extract

Preheat oven to 350°F.
In a medium bowl, sift together flour and 1 cup sugar. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy, about 1 minute. Slowly add remaining 1 cup sugar. Increase mixer speed to high; immediately add cream of tartar and salt. Add vanilla, and beat until soft peaks form, about 2 minutes. Transfer egg white mixture to a large bowl. Using a large balloon whisk, fold in flour mixture in 4 additions just until combined. Gently spread batter into an ungreased 10-inch removable-bottom tube pan. Run a knife through batter to remove any air pockets, and smooth top.
Bake until cake is firm to the touch and an instant-read thermometer inserted near center registers 205°F to 210°F, about 40 minutes. Immediately invert pan (onto a bottle if needed), and let cool completely. Using an offset spatula, loosen cake from sides and bottom of pan. Invert onto a cake plate. Sprinkle powdered sugar over the top and serve with whipping cream and fresh fruit. Blueberries are my favorite.