First of all, this is a delicious cake. It's fluffy (but not too light) and has great texture. It's also not overly sweet. My kids devoured it. I think fresh berries always makes a huge difference in taste and should always be used if possible. A few notes, though: I think it's much easier to whip the egg whites THEN make the batter, that way you don't have to clean your mixing bowl. If you use a KitchenAid to beat the whites, it's a breeze and then you could just reuse the bowl. The way the recipe is written, you have to really clean the bowl before you beat the eggs. Also, I doubled the recipe to put it in a 9x13 pan and it's much more difficult to deal with because there's a lot of batter. It can be done, of course, but just be aware that it may almost be easier to make two batches instead of one big one.
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First of all, this is a delicious cake. It's fluffy (but not too light) and has great texture....