• Preheat the oven to 350°F (180°C).
• Sift the flour, half the sugar and salt, set aside.
• Whip the egg whites until foamy. Add 1 tablespoon water, the cream of tartar and vanilla, whip until it begins to form soft peaks. Add the remaining sugar, 1 tablespoon at a time until incorporated. Add the zest and rose water if using and continue whipping until it is medium stiff peaks.
• Sift 1/3 of the flour over the whites and gently fold it in using a rubber spatula. Continue with another 1/3 and then the final flour. Transfer the batter into a 10-cup tube pan. Run a knife around the batter to get out any large air pockets, then smooth the top. Bake for about 30-40 minutes or just until a tester comes out with moist crumbs.
• Turn the pan upside down to cool. If your pan has feet, then you're all set, if not, you'll need a bottle of wine. Once the cake is completely cool, run a paring knife around the outer edge and the middle. Invert the cake onto the serving plate.

For the Whipped Cream

• Combine the berries, granulated sugar and a few tablespoons water in a saucepan and cook over medium heat until the fruit breaks down and thickens and is jammy. Put it in a container and chill. I threw it in the freezer to speed things up a bit. I wanted cake.
• Whip the cream and brown sugar on medium speed until it just starts to thicken, add the vanilla and continue to whip until medium/soft peaks. Fold in the cooled, cooked berries.
• Jessie sliced the cake in half and filled it with some of the berry cream, then spread the rest on top. This adds the creamy, dreaminess of the whipped cream throughout. I love the look of a tall angel food cake, so I just put all the berry cream on the outside of the cake.