The fastest way to make an Angel Food cake is to purchase a box mix.

PLEASE FOLLOW DIRECTIONS FOR BAKING IN A LOAF PAN, and
please remember to also bring one thawed package of frozen strawberries.

For those of you who love cooking and baking, and would like to try this, a recipe for Angel Food cake from scratch is below. Please also bring one thawed package of frozen strawberries.

Heavenly Angel Food Cake from www.bettycrocker.com
Total: 2hr 55 min.
Prep: 20 min.
Bake: 35 min.
Cool: 2 hr.
Makes 16 servings

1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tarter
1 cup granulated sugar
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

1. Move oven rack to lowest position. Heat oven to 375 degrees F.

2. Mix powdered sugar and flour; set aside.

    NOTE: Egg whites whip best when they’re at room temperature; be sure to pull them
    from the  refrigerator an hour or so before you make the cake.

    Beat egg whites and cream of tarter
    in large bowl with electric mixer on medium speed until foamy.
    Beat in granulated sugar, 2 Tablespoons at a time, on high speed, adding vanilla,
    almond extract and salt with last addition of sugar.
    Continue beating until stiff and glossy meringue forms. Do not under beat.

3. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until
    sugar-flour mixture disappears. Push batter into ungreased angel food cake pan
    (tube pan), 10x4 inches. Cut gently through batter with metal spatula.

4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched
    lightly.  Immediately turn pan upside down onto heatproof funnel (neck) of bottle.
    Let hang about 2 hours or until cake is completely cool. Loosen side of cake
    with knife or long metal spatula; remove from pan.

Please remember to also bring one thawed package of frozen strawberries.