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Tunnel of Berries Cake

 Tunnel of Berries Cake
Meet the Cook: This cake goes a long way. While it's not overly sweet or heavy, its rich taste makes just one piece satisfying. Here's a serving alternative if your family doesn't care for strawberries: Think about substituting peaches. -Shirley Noe, Lebanon Junction, Kentucky
12 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

  • 6 eggs, separated
  • 2-1/4 cups cake flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 1-1/2 teaspoons vanilla extract, divided
  • 1/4 teaspoon cream of tartar
  • 4 cups fresh whole strawberries, divided
  • 2-1/2 cups heavy whipping cream

Directions

  • Let eggs stand at room temperature for 30 minutes. In a large bowl,
  • combine the flour, 1 cup sugar, baking powder, cinnamon and salt. In
  • a bowl, whisk the egg yolks, water, oil and 1 teaspoon vanilla; add
  • to dry ingredient. Beat until well blended. In another large bowl
  • and with clean beater, beat egg whites and cream of tartar on medium
  • speed until soft peaks form. Fold into yolk mixture.
  • Gently spoon batter into an ungreased 10-in. tube pan. Cut through
  • the batter with a knife to remove air pockets. Bake at 325° for
  • 60-70 minutes or until top springs back when lightly touched and
  • cracks feel dry. Immediately invert pan; cool completely. Run a
  • knife around sides and center tube of pan. Invert cake onto a

2 of 2

Tunnel of Berries Cake (continued)

Directions (continued)

  • serving plate.
  • Slice off the top 1/2 in of the cake; set aside. With a knife, cut a
  • tunnel abut 1-1/2 in. deep in top of cake, leaving a 3/4-in. shell.
  • Remove cake from tunnel and save for another use. Chop half of the
  • strawberries; set aside. In a chilled large bowl, beat whipping
  • cream until it begins to thicken. Gradually add the remaining sugar
  • and vanilla, beating until stiff peaks form. Combine 1-1/2 cups
  • cream mixture and chopped berries.
  • Fill the tunnel with strawberry mixture. Replace cake top. Frost cake
  • with the remaining cream mixture. Refrigerate. Just before serving,
  • cut the remaining strawberries in half and use to garnish the cake.
  • Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 527 calories, 30 g fat (13 g saturated fat), 174 mg cholesterol, 299 mg sodium, 59 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.