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© Meredith Corporation. All rights reserved. Used with permission.
Place egg whites in a medium bowl. Let stand at room temperature for 30 minutes. In a small bowl, stir together flour, baking powder, and ginger; set aside.
Preheat oven to 350°F. Grease a 9x1 1/2-inch round baking pan. In a small bowl, stir together brown sugar and the 2 tablespoons melted butter. Spread in prepared pan. Arrange 1 1/2 cups mango and/or peach slices over brown sugar mixture. Sprinkle with 1/2 cup blueberries.
Beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add half of the granulated sugar, beating until stiff peaks form (tips stand straight). Set aside.
In a large bowl, beat the 1/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining half of the granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed just until combined. Fold egg white mixture into batter; spoon over fruit in baking pan, spreading evenly.
Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes.
Loosen side by running a knife around cake; invert onto serving plate. Cut into wedges. Serve warm. If desired, top with additional fruit and serve with frozen yogurt.