Can you add any other leaveners to an angel food cake?

Though not a leavener in the usual sense- if you add in 1 1/2 teaspoons of cream of tartar to your egg whites, it will stabilize them and help them hold more air. That in turn provides the lift needed in an angel food cake.

I'm curious as to why you feel like you need to? The egg whites should cause as much lift as you need.