>> 2-1/4 cups flour
>> 1-1/2 cups organic cane sugar
>> 1 tbsp baking powder
>> 1/2 tsp sea salt
>> 6 eggs, yolks and whites separated
>> 2 tbsp crushed wild grapes (seeds removed)
>> 3/4 cup wild grape juice
>> 1/2 cup vegetable oil
>> 2 egg whites
>> 1/4 tsp cream of tartar
In large bowl, sift flour, 3/4 cup of the sugar, baking powder and salt. In separate bowl, whisk egg yolks, crushed wild grapes, wild grape juice, and oil; pour over flour mixture and whisk just until smooth. Set aside.
In large bowl, beat 8 egg whites until foamy. Add cream of tartar; beat until soft peaks form. Beat in remaining sugar until stiff glossy peaks form; gently stir one-quarter into batter. Fold in remaining egg white mixture; scrape into a rectangular baking (cake) pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake at 350°F until a knife comes out clean when inserted (about 40 minutes).
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