What leavens angel food cake and souffle?

Angel food cake and soufflé are leavened primarily by whipped egg whites. In angel food cake, the air incorporated into the beaten egg whites creates a light and airy texture when baked, while soufflés rely on the same principle to rise and achieve their delicate structure. The proteins in the egg whites coagulate during baking, providing stability and support to the final product. Additionally, soufflés may also include a base made with egg yolks, flour, and other ingredients to enhance flavor and texture.