BREAKFAST-IN-ROME LEMON BLACKBERRY CAKE

Yield: 12 servings

INGREDIENTS

Flour and soft butter for prepping pan

11⁄2 cups (204grams) all-purpose flour

2 teaspoons baking powder

1⁄2 teaspoon salt

6 large eggs, separated, room temperature

11⁄2 cups (300grams) granulated sugar

Finely grated zest of 2lemons 1⁄2 cup (120ml) flavorless oil, such as canola

Juice of one lemon

2 teaspoons pure vanilla extract Optional: 1⁄4 teaspoon pure lemon extract or lemon oil

About 1 1⁄2 cups fresh blackberries, or fresh blueberries Optional for dusting: powdered sugar

PROCEDURE

1. Center oven rack and preheat oven to 350degrees. Generously butter a 10-inch tube pan or use a Bundt pan with as few curves as possible. Dust with flour. Be diligent as this cake is a sticker. Alternately use baker’s spray.

2. Whisk flour, baking powder, and salt together; set aside.

3. In large bowl of stand mixer fitted with the whisk attachment, or a large bowl with a hand mixer, beat egg whites on medium-high speed until they form firm, glossy peaks. If you’re using a stand mixer, scrape the whites into another bowl — there’s no need to rinse the bowl. Switch to the flat paddle.

4. Put sugar and lemon zest in mixer bowl or in another large bowl if using a hand mixer and rub them together until the sugar is moist and fragrant. Attach the bowl to the mixer stand, if using. Add yolks and beat on medium speed for about 3minutes, scraping the bowl as needed, until batter is thick, pale, and shiny. With the mixer on medium speed, drizzle in oil, pouring it down the side of the bowl, and continue to beat for another 3 minutes. Working on low speed, mix in lemon juice, vanilla, and lemon oil if using. Scrape bowl well. Turn off mixer, add all the dry ingredients and pulse a few times to start incorporating them. Then mix on low until flour is blended into the batter and it is smooth and thick. Remove bowl from the mixer.

5. Give the whites a couple of brisk turns with a whisk to re-stiffen them and incorporate any liquid that may have seeped to the bottom of the bowl, then scrape a few spoonfuls of them over the batter. Use a flexible spatula to stir them in and lighten batter. Turn the rest of the whites into bowl and fold them gingerly. Fold in berries before whites are fully incorporated. Scrape into prepared pan and level off the top.

6. Bake 45to 50minutes, until top is lightly browned and perhaps cracked. A tester inserted deep into the cake should come out clean. Transfer to rack and wait 5minutes. If you have used a tub pan, run a table knife around the edges of pan to loosen cake (this won’t be as easy with a Bundt pan). Invert onto cooling rack. If you used a tube pan decide whether you want the top or bottom of cake to be on top (invert it if desired). If desired, dust cooled cake with powdered sugar.