Ingredients
Angel Food Cake
1 cup cake flour (4 oz)
12 oz granulated sugar
12 egg whites
1 tsp cream of tartar
1 tsp table salt
2 tsp pure vanilla extract
4 T citrus fruit zest (lemon, lime, orange, etc)
2 tsp fresh citrus juice
Ginger Tarragon Berries
1 quart strawberries, quartered
1/2 pint blueberries
1/2 pint blackberries
1/3 cup granulated sugar
1/4 cup minced fresh tarragon
2 T chopped candied ginger
Vanilla Whipped Cream
2 cups heavy whipping cream
1 T pure vanilla extract
1/2 cup sugar
Preparation
For cake: Pre-heat oven to 350
Sift flour with 6 oz of the sugar, and set aside. Whisk egg whites, cream of tartar, salt, and vanilla until foamy. Slowly add remaining 6 oz of sugar to the egg white mixture while whisking. Continue whisking until egg whites hold a ribbon but not peaks. Add 1/3 of the sifted flour, and fold into egg whites. Fold in another 1/3 of the sifted flour, and repeat with remaining 1/3 of sifted flour. Fold in zest and juice.
To make individual cakes, remove tops and bottoms of 8 15-oz fruit cans, rinsed and with labels removed. Line a rimmed baking sheet with parchment paper, and place cans on the sheet. Divide batter into cans and bake on the center rack of the oven 30-45 minutes, or until tops are golden brown and spring back when touched.
Remove from oven. Place a wire rack on top of the cans, and flip. Let cakes cook int he cans at least 1 hour. Serve with ginger-tarragon berries and vanilla whipped cream. Mix raw sugar and lime zest, and sprinkle on top.
For Berries: Toss together all ingredients and let rest 15 minutes. Makes 4 cups
For Cream Add all ingredients to a cold stainless steel bowl, and whip until medium-stiff peaks form. Makes about 4 cups
