Martha Stewart-Inspired Angel Food Cake

For the cake:

1. Sift together flour and sugar #1.
2. Sift sugar #2 and set aside with a spoon.
3. Crack eggs into a mixing bowl. Reserve yolks for another project like ice cream, hollandaise or mayonnaise.
4. In the bowl fit with the whisk attachment, whip together on 4-6th speed egg whites, warm water, salt, cream of tartar, and vanilla until soft foamy peaks begin to form.
5. Turn mixer to speed 8, and add sugar #2 one spoonful at a time with about 15 seconds in between each addition. Beat until firm peaks form. Do not allow “cotton balls” to form.
6. Fold in sifted flour and sugar. Place your spatula at 12 o’clock, pulling down to 6 o’clock, while rotating your bowl 90-degrees then lifting and rotating your spatula back to 12 o’clock.
7. Continue until your flour is incorporated but not over mixed.
8. Place batter into the non-greased tube pan and smooth over the top.
9. Bake for 45 minutes at 350 degrees or until the cake slightly bounces back to the touch and is golden brown. Flip pan over to allow to cool for 1 hour.
10. Once cooled, press the offset spatula to the sides of the pan and run the spatula along the edges plus the center to release the cake.
11. Remove the cake and place on a plate. The cake can be cut in half and filled but can also be iced with meringue from below.

For the Italian meringue:

1. Separate eggs, carton egg whites can also be used, and place in a stand mixer with the whisk attachment.
2. In a pot, add sugar and water, stir so that the sugar is all wet. If sugar is on the sides of the pot, wet a pastry brush with water and wash down the sides. This will stop the syrup from crystalizing.
3. Place on high heat and monitor it as it begins to boil. The end temperature will be between 240-degrees and 245-degrees F.
4. Once your sugar syrup reaches 236-degrees, turn the mixer on high speed to begin whipping the egg whites. The whites should be foamy to medium peaks. At the same time, continue to cook the syrup to 240-245 degrees. Do not stir it.
5. Once the temperature is reached, remove from heat. Take the pot to the mixer and while the mixer is still on high slowly pour the syrup down the sides of the mixer. Be sure not to go too fast so it doesn’t hit the whisk.
6. Once all the syrup is added, allow the mixer to mix for at least 10 minutes. Then, touch the side of the mixer with the inside of your wrist. If the bowl is at a neutral temperature, you can use the meringue. If its still warm continue to mix for 5 minutes.
7. Ice cake in meringue and top with shaved or flaked sweetened coconut.
8. You can also use toppings like toffee chips or simply torch the outside and serve with berries.