Angel Food Cake With Ginger-Tarragon Berries

• 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

1. For cake:
2. Pre-heat oven to 350
3. 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.
4. 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.
5. 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.
6. For Berries:
7. Toss together all ingredients and let rest 15 minutes. Makes 4 cups
8. For Cream
9. Add all ingredients to a cold stainless steel bowl, and whip until medium-stiff peaks form. Makes about 4 cups

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Taken from www.epicurious.com/recipes/member/views/angel-food-cake-with-ginger-tarragon-berries-50076483 (may not work)