- 2 pints berries
- 2 teaspoons granulated sugar
- 2 cups Barefoot Riesling
- 1 1/2 cups cake flour
- 1 1/2 cups granulated sugar, divided
- 12 egg whites
- 3/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons cream of tartar
- 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.
- 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.
- In a medium bowl whisk together the flour and 3/4 cup of the granulated sugar. Set aside.
- 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.
- Finally stir in the flour/sugar mixture.
- Spoon the batter into the pan and bake for 40-45 minutes until the top is golden brown and cracked. Don’t under-bake.
- 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.
- 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.
- When ready to serve, drain the berries from the wine and top the cake with the berries.
- Optional, serve with whipped cream.