Like the title have said. I know that angel food cake is an invention of the United States of America in the 19th Century but I thought it can be an easy one with few ingredients. It took a while but I managed with this batch. Here is the recipe that can make one batch and a half or two batches depending if you can fold the batter correctly.

Wet Ingredients:

1/2 a teaspoon of cream of tartar either with a little extra or without an extra but I'll let you decide with that shaker.
1/2 cup of granulated sugar or powder sugar of less than a half-a-cup or more than a quarter-cup depending on how sweet one wants this batch
6 eggs for egg whites.

Note: I'd use the egg yolks for either Crème Brûlée or an omelet made of egg yolks or something similar if I were you. Besides that, I can't imagine anything going to waste.

Dry ingredients:

1/2 cup of flour
1/2 cup of granulated sugar

Note: I'd sift the two with a sifter so that one can catch the lumps and use those sugar chunks for cupcake (or fairy cake) toppings if I were you.

1. Start with cracking the eggs. Keep the yolks out of the mixture and save them for something else as you get the egg whites into a large mixing bowl.

Optional: you can add either a few drops of lemon juice or vanilla extract in case one is asking for flavor but I'll let you decide on that one.

2. Use a shaker of cream of tartar by 4 shakes or 5 shakes..... 4 shakes is half a teaspoon, remember?

3. Start mixing by using either an eggbeater or an electric mixer for either 9 minutes or 10 minutes until the batter is either white enough or thick enough. First, the egg whites get foamy as you pour the sugar into the mixture, then it becomes completely white by 100% and finally, it gets stiff peaks after mixing for long enough and you added the sugar. For those that have no time, I'd stick with an efficient electric mixer if I were you.

4. Pour the half-a-cup of white flour (like either all-purpose flour or cake flour but I'll let you decide on that part) and half-a-cup of white sugar into a sifter so that you can sift the lumps out of the mixture.

5. Get a spatula as you insert it into the middle and scoop it from the middle to the sides for many turns.... That is called folding the batter. Don't forget to add the dry ingredients into the cake batter also so that it can retains its airiness or fluffiness. I'd do this process for 2 minutes if I were you.

6. Put each amount into the cupcake paper after you get the cupcake trays and paper cups ready for this moment.

7. Preheat the oven for 350°F or 175°C.

8. Insert the tray into the oven.

9. Wait 15 minutes or 18 minutes for the cupcakes to solidify. Note: I'd use the toothpick to see if they are done enough if I were you.

10. After we are done, I'd let them cool a it also if I were you.

11. The rest you should know.

If anyone would like to add toppings either before or after you bake them like candied cherries or sprinkles or that leftover sugar chunks from the sifter or frosting or icing or candied fruits or candied nuts or anything else, Go ahead.

By the way, these baked goods are good for either desserts, tea time, birthdays or any holiday or even a date with a loved one in case one would like to produce something similar.... THAT and this recipe is for the people that are good at baking bread also. What do you think? Let me know in the comments below.