To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
Preheat oven to 375°.
To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.
For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume.
My husband LOVED this cake, but as another reviewer said, I could do without the ginger, even though it wasn't too strong. Or even use 1/4 tsp instead. I also used vanilla extract because I couldn't find vanilla beans. I baked it as a round cake, and added the whipped cream and berries on the side so we can have it the next day too. Very tasty. I am making it next time I have people over in a tube pan so I can present it as the recipe says. Plus, my husband saw the picture, and he was hoping I can bake that too :)
Made this with my 5 year old for my husband's birthday as angel food is his favorite cake. Since it was also game day, I used only oranges and blueberries in the filling (Go Gators!) and served filling and cream on the side since I didn't want soggy leftovers. The cake was the perfect texture and just the right sweetness. Although it wasn't too strong, I didn't care for the ginger. I'll replace with cinnamon or leave out next time, just personal pref. Used good extract and bourbon in place of the vanilla bean, and the cream was good but too sweet for us, so will cut sugar next time. A great basic recipe that you could do oddles of things with.
I made this for Easter tonight and it was FABULOUS. Keep an eye on it in the oven--30 min might be too much. Also, I served the cake whole with berries in the center and around the perimeter, and served it with whipped cream. Next I am going to convert it into a cupcake recipe (whipped cream instead of frosting, topped with a berry)
I wanted to try the cake vs. buying an angel food cake at the store. The recipe says to put the batter in an ungreased pan. Big mistake for me as it stuck and while it didn't totally ruin the presentation, it was a bit torn up. I opted to serve the berries (strawberries, raspberries and blueberries) on the side. Overall with the work involved, I think I'll just stick to the store bought cake. Can't beat fresh whipped cream though. Yum.
I've made an easier version of this using a store bought angel food cake,
16 oz. strawberries and large cool whip. Make a tunnel in the cake. Slice up strawberries and toss with a tablespoon or two of powdered sugar. Let sit for 15 minutes then fold in about 1 1/2 cups cool whip. Spoon this into the tunnel of the angel food cake. Replace top of cake and frost the whole thing with cool whip. I serve with additional sliced strawberries. Refrigerate leftovers. Everyone loves it!
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