Tunnel of Berries Cake Recipe

5 1 2
Tunnel of Berries Cake Recipe
Tunnel of Berries Cake Recipe photo by Taste of Home
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Tunnel of Berries Cake Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling

Ingredients

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

Directions

In a small bowl, combine the egg yolks, water, oil and 1 teaspoon of vanilla; set aside. In a mixing bowl, combine flour, 1 cup sugar, baking powder, cinnamon and salt. Gradually add egg yolk mixture, beating just until smooth. In another mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Fold into batter. Pour into an ungreased 10-in. tube pan. Cut through batter with a knife. Bake at 325° for 60-70 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert cake; cool completely. Remove from pan. 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 mixing bowl, beat whipping cream until soft peaks form. 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. 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. Yield: 12 servings.
Originally published as Tunnel of Berries Cake in Country Woman May/June 1998, p29

Nutritional Facts

1 piece: 527 calories, 30g fat (13g saturated fat), 174mg cholesterol, 299mg sodium, 59g carbohydrate (37g sugars, 2g fiber), 7g protein.

  • 6 eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1-1/2 teaspoons vanilla extract, divided
  • 2-1/4 cups cake flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 cups fresh whole strawberries, divided
  • 2-1/2 cups whipping cream
  1. In a small bowl, combine the egg yolks, water, oil and 1 teaspoon of vanilla; set aside. In a mixing bowl, combine flour, 1 cup sugar, baking powder, cinnamon and salt. Gradually add egg yolk mixture, beating just until smooth. In another mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Fold into batter. Pour into an ungreased 10-in. tube pan. Cut through batter with a knife. Bake at 325° for 60-70 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert cake; cool completely. Remove from pan. 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.
  2. In a mixing bowl, beat whipping cream until soft peaks form. 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. 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. Yield: 12 servings.
Originally published as Tunnel of Berries Cake in Country Woman May/June 1998, p29

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Isolda User ID: 2915263 23878
Reviewed Jan. 13, 2010

"Deliciously different from the usual tunnel-filled angel cake. The texture of the cake is interesting and very nice contrast to the creamy filling and frosting. I have made both the strawberry and peach versions. I do not know which I like better!"

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