All angel food cakes are low in fat because you don't use fat in an angel food cake so they are virtually fat-free as the traces of fat in egg whites are almost non-existent. I have yet to find one that is low in sugar and tastes good but I hear in the U.S. you can purchase one at a grocery store that is sugar free.
This is the one I use:
1 cup sifted cake flour
1/2 cup granulated sugar
room temperature egg-whites at least 3 days old if farm-fresh, approximately 8-12 to make up 1 1/2 cups of egg-whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. real brown pure vanilla
1/4 tsp. almond extract
1 cup granulated sugar
Sift flour and measure out the 1 cup required. Sift flour and the first amount of sugar, the 1/2 cup, sifting together 3 times. Use 2 pieces of waxed paper to sift onto.
Beat egg-whites until frothy, then add cream of tartar, salt, vanilla and almond extract. Beat until soft peaks form. Soft peaks will hold shape but fall over when you test with a spoon.
Add the second amount of sugar, the one cup, but add 1 tbsp. at a time, continuing to beat on high with the wire whisk, 8-10 on a Kitchen Aid until it is all added and stiff peaks form. Stiff peaks hold their shape and will not fall over. Fold in 1/4 of the flour mixture at a time and fold using spatula. Turn into an ungreased 10 inch tube pan. Gently cut through batter with a knife to remove air pockets. Bake at 375F for about 35 minutes. It should spring back when lightly touched with your fingers. Invert pan over a heat-proof funnel or wine bottle resting tube on bottle neck and allow to completely cool in this manner. When the pan and cake are completely cool, loosen sides with a knife and thump the bottom of the pan several times sharply to release cake.
You should make sure that all items used in the making of an angel food cake are completely grease-free for the best performance. Never grease an angel food pan when making an angel food cake as it totally alters the texture of your cake.