Berries + Cream Cake

My sweetheart requested this cake for his birthday...layers of whipped cream, fresh berries, and floral sugar angel food cake. It is so light and pretty...it makes a perfect, summertime birthday cake...happy baking!Floral Sugar Angel Food CakeMakes three 5" layersIngredients:1/2 cup organic cake flour6 large organic egg whites1/2 teaspoon cream of tartar1/2 cup + 2 tablespoons floral sugar or organic cane sugarPinch rose salt or kosher salt1/2 teaspoon organic vanilla extractDirections:Preheat oven to 350 degrees and lightly grease three 5" cake pans.Sift flour + salt and place in a large mixing bowl. Using a stand mixer, beat egg whites on medium-high speed. Add cream of tartar when the egg whites begin to foam. Beat until soft peaks form, then slowly add sugar until stiff peaks form...this should take about 3 minutes. Add vanilla and mix until just combined. Slowly add the sifted flour + salt to the egg whites, folding in with a rubber spatula. Evenly divide the batter into each cake pan. Bake for about 25 minutes or until the cake just begins to brown.Flip the cake pans and allow to cool on a wire rack face down for about 30 minutes. Use a butter knife to cut around the sides and release the cake.Berries + CreamIngredients:2 1/2 cups mixed organic berries (I used strawberries, blueberries, blackberries, and raspberries)1 cup organic heavy cream3 tablespoons floral sugarDirections:Using a stand mixer, whip cream on low-medium speed. As the cream begins to thicken, increase speed and slowly add sugar, continuing to mix until cream reaches desired consistency. Gently fold in berries. Layer cream between each cake layer, cake top, and sides. Sprinkle with edible flower petals if you wish or you can top with a few fresh berries.Recipe by Cassie WinslowAngel Food Recipe Adapted From Martha StewartPhotography by Cassie Winslow + Nicholas Winslow