You never grease an angel food cake pan. I've made plenty of homemade angel food cakes and have never had them stick to the pan. However, and I've done this, if you use a regular baking pan, there's no way to get the cake out without destroying it. You really have to have an angel food cake pan.
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!
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)