This recipe from Chocolatier magazine is a good example of how angel food cake can be both decadent and relatively low in fat at the same time.  Like many angel food cake recipes, it calls for cake flour to maximize tenderness.

Ingredients:

1 cup cake flour
1 and 1/2 cups powdered sugar
12 large egg whites
1 and 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3/4 cup fresh raspberries
5 ounces white chocolate, chopped

Directions:

Sift flour and powdered sugar together three times.  Whip egg whites with an electric mixer at medium speed until frothy.  Add cream of tartar and beat at high speed, adding sugar one tablespoon at a time, until the whites are glossy and stiff, but not dry.  Add the lemon juice and vanilla and mix until just blended.  Transfer whites into very large mixing bowl.  In several batches, re-sift the flour mixture over the whites and gently fold in until just blended.  Fold in berries and white chocolate.  Scrape batter into ungreased 10-inch tube pan and bake in middle of 325 degree oven for 50-55 minutes until cake begins to pull away from side of pan.  Invert cake and cool completely.  Loosen cake from pan with knife to remove.

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