Classic Angel Food Cake

For the Cake:

• 1 3/4 Cup Granulated Sugar

• 1 Cup Cake Flour

• 2 Teaspoons "Lievito Pan Degli Angeli"

• Pinch of Salt

• 12 Egg Whites (at room temperature)

• 1 Teaspoon Cream of Tartar

• 1 Packet of Vanillina or 1 Teaspoon of Vanilla Extract

• Water

For the Whipped Topping:

• Paneangeli Dolceneve

• Strawberries of any Fruit as Desired

Directions:

To Make the Cake:

1. Preheat the Oven to 375°F

2. Divide the sugar in half

3. Combine one half of the sugar with the flour, "Lievito Pan Degli Angeli" leavening agent, and salt into a sifter

3. Combine the egg whites, 1/3 cup room temperature water, cream of tartar, and vanillina or vanilla extract, in a bowl or bowl of a standing mixer, beat on slow with a standing mixer or hand mixer for 2 minutes and then increase the speed to medium. Slowly add the second half of the remaining sugar to the egg whites and continue to mix

4. Once the egg whites are at medium peak, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it all together. When completely combined, transfer to a 10 inch ungreased angel food cake pan or greased glass bunt dish

5. Transfer to the over and bake for 35 minutes

6. Remove from the oven and flip over while still in the pan or dish. Let cool for at least an hour upside down

7. Insert a knife around the edges, remove from the pan, and serve

To Make the Whipped Topping:

1. Add 2 cups of very cold milk to Dolceneve

2. Beat using an electric mixer on high for 5 to 6 minutes

To Assemble:

1. Spread the whipped topping on top of the cake

2. Add Strawberries or Fruit Topping of your choice as desired

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