Step 1
Preheat oven to 350°F. Prepare an ungreased 10-inch tube pan.
Step 2
In a medium bowl, sift or whisk together Florida Crystals® Raw Cane Powdered Sugar and flour; set aside.
Step 3
In large bowl, beat egg whites on high speed with whip attachment until frothy.
Step 4
Add cream of tartar and beat until soft peaks form. Gradually add Florida Crystals® Organic Raw Cane Sugar, about 2 tablespoons at a time, beating until stiff peaks form.
Step 5
Fold in vanilla with a rubber spatula, fold in flour mixture in thirds, mixing just until flour disappears with each addition.
Step 6
Pour batter into ungreased pan and smooth top with offset spatula.
Step 7
Bake 40 to 45 minutes, or until top of cake springs back when lightly touched.
Step 8
Invert cake in pan on funnel or bottle; cool completely.
Step 9
Run a metal spatula or knife around the sides to loosen cake from pan; remove cake to serving platter.
Step 1
In medium saucepan, whisk together sugar, cornstarch and salt. Gradually whisk in water and bring to a boil over medium hight heat.
Step 2
Continue to cook for 1-2 minutes over medium heat, stirring constantly to keep mixture from scorching the bottom of the pot, until it is shiny and thickened. Remove from heat.
Step 3
In medium bowl, whisk eggs yolks. Whisk about 1/4 cup of the hot sugar mixture into the egg yolks; then, whisk the egg yolk mixture into the pot.
Step 4
Cook over low heat, stirring constantly, for 3-5 minutes or until temperature reaches a minimum of 160 F. and custard coats the back of the spoon. Do not allow mixture to boil or it may curdle.
Step 5
Remove custard from heat and stir in lemon juice and butter until butter melts.
Step 6
Turn custard into a heatproof container with a tight-fitting lid and cover the top with plastic wrap or parchment until it comes to room temperature.
Step 7
Cover tightly and chill until ready to use.
Step 1
In small saucepot whisk sugar and cornstarch together. Whisk in water and bring to a boil over medium high heat.
Step 2
Boil 2 minutes until sugar is dissolved and syrup is thickened and clear.
Step 3
Remove from heat, stir in lemon juice and let cool to room temperature before brushing on fruit.
Step 1
Preheat oven to 275 F. Line a baking sheet pan with parchment.
Step 2
In clean bowl with whip or beaters, beat egg whites until frothy. Beat in cream of tartar and beat until soft peaks form.
Step 3
Slowly bear in sugar and continue to beat, up to 10 minutes, until still peaks form.
Step 4
Fill a piping bag fitted with a fluted tip with meringue and pip 3-inch rings on the baking sheet.
Step 5
Bake 33-40 minutes or until dry and crispy.
Step 6
Turn oven off and let meringue cookies continue to dry for 20 more minutes. Store in airtight container until ready to use.
Step 1
Slice Angel food cake in half.
Step 2
Use an offset spatula to spread the lemon custard evenly on bottom layer.
Step 3
Scatter 1/2 cup of the sliced strawberries on top, then replace the top piece of cake.
Step 4
Place the meringue rings in a circle on the top of the cake and fill each ring with blueberries and the remaining strawberries.
Step 5
Brush Lemon Sugar syrup generously over the fruit. Chill cake until ready to serve.
Double the custard recipe to fill two layers with custard.
Use the top or base of a glass or biscuit cutter to draw circles on the parchment to guide the piping bag for the meringue circles.