What is the leavening agent for angel cake?

Here's how it works:

* Whipped egg whites: The egg whites are whipped to stiff peaks, incorporating air bubbles into the batter.

* Heat and Expansion: When the cake bakes, the heat causes the air bubbles to expand, making the cake rise and become light and airy.

Angel cake doesn't use any chemical leaveners like baking powder or baking soda, which is why it's known for its delicate texture and airy crumb.