Angel Food Cake Stuffed with Whipped Cream and Berries

Ingredients

• 1.5 cups blackberries fresh
• 1.5 cups blueberries fresh
• 4 ounces cake flour 
• 1 teaspoon cream of tartar 
• 12 large egg whites 
• 0.3 cup granulated sugar 
• 0.8 cup granulated sugar 
• 0.5 teaspoon ground ginger 
• 2 tablespoons orange juice fresh
• 0.8 cup powdered sugar 
• 1 cup powdered sugar divided
• 2 tablespoons powdered sugar 
• 2 cups raspberries fresh
• 0.5 teaspoon salt 
• 0.5  vanilla pod split
• 0.8 cup whipping cream chilled

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• spatula
• measuring cup
• serrated knife

Directions

1. To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
2. Preheat oven to 37
3. 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.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
5. Add cream of tartar and salt; beat until soft peaks form.
6. 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.
7. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
8. 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.
9. 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.
10. 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.
11. 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.
12. Serve immediately with additional berry mixture; garnish with orange rind, if desired.