Preheat the oven to 350°F (175°C). In a mixing bowl, combine the sifted cake flour and half of the granulated sugar. Set aside.

In another bowl, beat the egg whites with a whisk until foamy. Add cream of tartar and continue beating until soft peaks form.

Gradually add the remaining sugar while continuing to beat until stiff peaks form. Fold in the vanilla extract.

Gently fold in the flour mixture until just combined. Do not overmix.

Transfer the batter to a baking sheet lined with parchment paper, spreading it into an even layer.

Bake for 15-20 minutes or until the top is golden and a toothpick comes out clean. Let cool.

Once cooled, cut the angel food cake into bite-sized pieces.

In a frying pan, heat the vegetable oil over medium heat.

Fry the cake pieces in batches until golden brown, about 2-3 minutes per side. Use tongs to turn them.

Remove from oil and drain on paper towels.

In a small bowl, mix together the granulated sugar and ground cinnamon.

While the churro bites are still warm, toss them in the cinnamon sugar mixture until fully coated.

Serve warm and enjoy!