Angel Food Cake Stuffed with Whipped Cream and Berries

Angel Food Cake Stuffed with Whipped Cream and Berries
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons fresh orange juice
  • Whipped cream:
  • ¾ cup whipping cream, chilled
  • ½ vanilla bean, split lengthwise
  • ¾ cup powdered sugar
  • Cake:
  • ¼ cup granulated sugar
  • + 37 more ingredients
    • Remaining ingredients:
    • Berries:
    • Remaining ingredients:
    • Berries:
    • 1 teaspoon cream of tartar
    • ½ teaspoon salt
    • Grated orange rind (optional)
    • 1 cup powdered sugar, divided
    • 2 tablespoons fresh orange juice
    • ½ teaspoon ground ginger
    • 2 tablespoons powdered sugar
    • ¾ cup granulated sugar
    • 2 cups fresh raspberries
    • 1 ½ cups fresh blackberries
    • ¼ cup granulated sugar
    • 1 teaspoon cream of tartar
    • ½ teaspoon salt
    • Grated orange rind (optional)
    • 1 cup cake flour (about 4 ounces)
    • 1 cup powdered sugar, divided
    • Cake:
    • 2 tablespoons fresh orange juice
    • ¾ cup whipping cream, chilled
    • ½ vanilla bean, split lengthwise
    • ¾ cup powdered sugar
    • 2 tablespoons fresh orange juice
    • ½ teaspoon ground ginger
    • 12 large egg whites
    • 2 tablespoons powdered sugar
    • ¾ cup granulated sugar
    • 2 cups fresh raspberries
    • 1 ½ cups fresh blueberries
    • 1 ½ cups fresh blueberries
    • 1 ½ cups fresh blackberries
    • 1 cup cake flour (about 4 ounces)
    • 12 large egg whites
    • Whipped cream:

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 ...

View full recipe at My Recipes

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