Angel Food Cake Stuffed with Whipped Cream and Berries
The recipe Angel Food Cake Stuffed with Whipped Cream and Berries can be made in about 45 minutes. This recipe makes 12 servings with 271 calories, 5g of protein, and 6g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. A mixture of whipping cream, granulated sugar, egg whites, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a side dish.
To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
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.