INGREDIENTS:
1/2 cup butter
2 cups sugar
2 cups blackberries or olallieberries
4 eggs, separated
1 tablespoon melted butter, cooled
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
METHOD:
Preheat oven to 350°F.
Place butter in a 9 or 10-inch baking pan (at least 2 1/2 inches deep). Place pan in oven until butter melts. Remove pan from oven, stir in 1 cup sugar and return to oven for 5 minutes, stirring once or twice. Remove from oven and add berries, spreading evenly in a single layer in the pan.
Beat in 1 tablespoon of butter into yolks; set aside.
Sift together flour, baking powder, and salt; set aside.
In a large mixing bowl, whip egg whites until firm peaks form. Do not overbeat.
Fold in the remaining 1 cup of sugar, 1/4 cup at a time, into egg whites. Gently fold in the egg yolk mixture and flour mixture. Pour batter over berries and spread evenly with a spatula.
Bake at 350°F for 30 minutes or until a cake tester inserted into the center comes out clean. When done, allow to cool for at least 10 minutes before unmolding. Run a knife around the edges, and then place a large plate over the top of the pan. Holding the plate and the pan tightly together (be careful – the pan is hot!), invert so that the pan is on top of the plate. The cake will fall onto the plate.
SOURCE: Third Place Winner, Chaise Lathrop, Berry Festival 2007
