1. Place egg whites in a medium mixing bowl. Let stand at room temperature for 30 minutes. In a small bowl stir together whole wheat flour, baking powder, orange peel and ginger; set aside.

2. Grease a 9x1 1/2-inch round baking pan. In a small bowl stir together brown sugar, the 2 tablespoons melted butter and the water. Spread in pan. Arrange mango slices over brown sugar mixture. Sprinkle with blueberries.

3. Beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup of the granulated sugar, beating until stiff peaks form (tips stand straight). Set aside.

4. In a large mixing bowl beat the 1/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining 1/4 cup granulated sugar and the vanilla. Alternately add the flour mixture and milk to the beaten mixture, beating on low speed just until combined. Fold egg white mixture into the batter; spoon over fruit in the baking pan, spreading evenly.

5. Bake in a 350 F. oven for 35 to 40 minutes or until a toothpick inserted near the centre comes out clean. Cool cake in pan on a wire rack for 5 minutes.

6. Loosen side by running a knife around cake; invert onto a serving plate. Cut into wedges. Serve warm with frozen yogurt.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.