Angel Food

Place the egg whites in a small bowl and let them whip for about 15 minutes, until they become light and fluffy

Remove from the mixer and add sifted flour, mixing gently with a spoon

Put a little of the mixture into empanada molds greased with butter

Bake in a preheated oven at 180°C for 10-15 minutes, or until everything is cooked

Remove from the oven, let cool, and remove from molds, reserving

In a large saucepan, combine sugar with 4 cups water and bring to a boil over high heat

Add vanilla sugar

When it starts to boil, count 20 minutes and add the angel food cakes with a slotted spoon to cook both sides

Let cook for an additional 5 minutes, then add 1/2 cup cold water and let rise to a boil again

Turn off the heat

The syrup should be thin, as it will thicken when cooled

Serve in small cups with 1 tablespoon chilled whipped cream or garnished with hollyhocks and cinnamon sticks

Yield: 30 angel foods.