ANGEL FOOD CAKE A white cake, tall and light in texture, leavened only by beaten egg whites. Before the invention of the egg beater, making this heavenly delight required a deep platter, a whisk and a very strong arm for whipping the egg whites. The electric mixer has simplified the process. (When you make this great cake you'll have leftover egg yolks, so look to Leftover Egg Parts for ideas on using them.)