Blackberry Cream Cake (Print Version)

# Ingredients:

01 - 7 ounces fresh blackberries.
02 - 8 tablespoons unsalted butter, softened.
03 - 3/4 cup sugar.
04 - 1 1/4 teaspoons baking powder.
05 - 1/4 teaspoon baking soda.
06 - 1/4 teaspoon kosher salt.
07 - 1/8 teaspoon cinnamon.
08 - 1/4 cup egg whites.
09 - 1 1/4 cups bleached cake flour.
10 - 1 batch cream cheese frosting.
11 - Extra blackberries for garnish.

# Instructions:

01 - Blend blackberries until smooth, strain if desired, measure 6 ounces.
02 - Heat oven to 350°F, grease 8-inch pan and line with parchment.
03 - Beat butter, sugar and dry ingredients until fluffy, add egg whites gradually.
04 - Alternate adding flour and blackberry puree in thirds.
05 - Pour into pan, bake 30 minutes until puffed.
06 - Cool in pan 1 hour, then turn out and cool completely.

# Notes:

01 - Only works with blackberries.
02 - Must use bleached cake flour.
03 - Keeps 3 days at room temp.

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