Berry Chiffon Cake


2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup extra virgin olive oil
7 yolks, unbeaten
3/4 cold water
2 teaspoons raspberry extract
About 1/2 cup blackberries
1 cup egg whites (7-8)
1/2 teaspoon cream of tartar

2 cups confectioners' sugar
2 1/2 tablespoons milk
1 teaspoon vanilla


Set out a 10" x 4" tube pan. Preheat oven to 325. Sift together dry ingredients into a bowl. Make a well in the center and add the oil, egg yolks, water and extract. Beat until smooth.

Using a piece of cheese cloth, squeeze the juice from blackberries to make 1/8 cup of blackberry juice. Alternately, push the berries through a sieve, collecting the juice. Mix this with 1 cup of mixed egg yolk and set aside.

Whip the egg whites and cream of tartar until the whites form very stiff peaks. Pour rest of egg yolk batter gently over whipped whites and fold in until blended. Pour into pan. Carefully spoon the one cup of reserved batter with blackberry juice over the top of cake batter pan. Using a knife, lightly swirl into cake batter.

Bake for 55 minutes; turn heat up to 350 and bake an additional 10 minutes or until it tests done.

When cake is done, remove from oven and invert pan over a funnel. Let it cool completely before removing from pan.

Beat sugar, milk and vanilla until smooth and creamy in a medium mixing bowl. Drizzle over top of cake, trying to cover the majority of the cake's top. Arrange berries, alternating blackberries and raspberries on 3 small mint leaves under each, around top.