Angel Food Cake  (what I actually do)

Sift one cup flour with 1/2 cup sugar.  Sift several times until
completely mixed.  The book recommends 6 times; I don't count.

Whip (until the usual stiff but not dry):

1.5 cup egg whites (sometimes 1.75 cup; about 12.)
1 tablespoon lemon juice
1 tablespoon water
1.5 tsp. cream of tartar
1 teaspoon vanilla

Whip in, 1-2 tbsp. at a time, one cup sugar (they say sifted, I pour
it through the sifter, but it goes right through; I'm not sure if this
actually does any good.)

Fold in the flour/sugar sifted mixture very gradually and slowly.

Bake at 350 for 45 minutes in an angel food cake tube pan.

The book says to leave the cake upside-down for an hour.  This helps
it to not become short, but it seems to become lopsided anyway.