Berries

1. Place berries in a large bowl. Sprinkle with granulated sugar and pour the wine on top. Stir to combine. Cover bowl and refrigerate for at least 3 hours.

Cake

1. Preheat oven to 325°F. Set aside a 10- cup tube pan or an angel food loaf pan with a removable bottom. Do not grease the pan.
2. In a medium bowl whisk together the flour and 3/4 cup of the granulated sugar. Set aside.
3. In the bowl of your stand mixer fitted with the whisk attachment beat the egg whites, salt, both extracts and cream of tartar on medium-high speed until glossy, stiff peaks form. Slowly add in 3/4 of the granulated sugar until mixed in.
4. Finally stir in the flour/sugar mixture.
5. Spoon the batter into the pan and bake for 40-45 minutes until the top is golden brown and cracked. Don’t under-bake.
6. Remove the pan from the oven and place the pan upside-down onto a glass bottle to cool for at least an hour. This prevents the cake from collapsing.
7. When cooled run a knife around the edges of the pan to loosen and then remove the bottom of the pan. Run a knife under the cake to loosen from the bottom and place on a cake plate.
8. When ready to serve, drain the berries from the wine and top the cake with the berries.
9. Optional, serve with whipped cream.