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1
Preheat the oven to 375 degrees.
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2
Butter the sides and bottom of a 10-inch springform pan and line the bottom with a circle of parchment.
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3
Combine the flour, baking soda and cream of tartar; set aside.
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4
With the paddle attachment on an electric mixer, cream the butter and sugar until white and fluffy.
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5
Add one egg and mix at medium speed until smooth.
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6
Stop the mixer and scrape down the sides and bottom of the bowl.
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7
Add one-third of the flour mixture, then the second egg, another third of the flour, the last egg, and the rest of the flour, stopping to scrape the bowl after each addition.
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8
Continue mixing at medium speed until the batter is very smooth, about 10 minutes.
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9
(It is important to beat enough air into the batter to make it very light.
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10
If you skimp on the mixing time, your cake will be too dense and will not rise to its potential).
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11
Pour the batter into the prepared pan.
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12
Smooth the surface with a rubber scraper or the back of a spoon, then scatter berries on top in a single layer.
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13
(The berries will sink and be covered as the cake rises.)
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14
Bake for 50 minutes to an hour.
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15
Cake is done when top is golden brown and firm to the touch, and sides have pulled away from pan.
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16
A knife inserted in cake should come out clean except for berry juice.
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17
Turn cake out of pan immediately and cool on wire rack.
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18
You can sift a little powdered sugar on top before serving, if you like.
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19
Serve topped with softly whipped unsweetened cream or vanilla ice cream.
