Angel Food Cake

Make cake flour blend in the bowl of a food processor. Process for one minute to finely grind the milk powder and evenly combine the ingredients. Store in an airtight container.

Preheat the oven to 350°F. DO NOT grease the Angel Food Cake pan.
Place a strainer over a bowl and add first amount of icing sugar, cake flour, xanthan gum and salt straining it into the bowl. Move the strainer over a second bowl and again sift the mixture into that bowl. Repeat sifting the mixture 4 times.
In the large bowl of a stand mixer beat the egg whites, water, cream of tartar and vanilla on medium-high speed.
Gradually add the second amount of icing sugar a few tablespoons at a time. Continue beating on medium-high speed until soft peaks form, 3-4 minutes. Increase speed to high and beat until peaks become stiff and glossy, 2-3 minutes.
In stages sift the flour mixture onto the egg white mixture and gently folding it in. Pour the batter into the Angel food cake pan. Lightly tap the pan on the counter a few times to settle the batter.
Bake in preheated oven 30-35 minutes or until a wooden skewer inserted in the middle of the cake comes out clean. Cool the cake upside down on an inverted glass or bottle until completely cooled, about 2 hours.

Whip the cream to soft peaks. Add the sugar and vanilla and continue beating until it forms stiff peaks.

Remove cooked cake from the pan using a small plastic spatula to loosen the sides if needed. Using a serrated knife cut the cake in half horizontally. Place the bottom half on a serving tray.
Top with half of the whipped cream and most of the fruit. Place the top piece of cake on top.
Drop whipped cream onto the top of the cake by the spoonful pushing it close to the edges. Decorate with more fruit and/or fresh edible flowers. Refrigerate until serving.