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1
Preheat oven to 325 degrees F.
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2
Brush a 9-inch springform pan with vegetable oil; line bottom with parchment paper.
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3
Combine flour and salt in a medium bowl and set aside.
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4
In a large bowl, beat 5 egg yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beaters are lifted.
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5
Add flour mixture to egg mixture and beat on medium-low until well blended.
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6
Beat in lemon zest.
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7
In a small bowl, combine wine and olive oil; gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined.
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8
Set aside.
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9
In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form.
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10
Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined.
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11
Pour batter into prepared pan.
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12
Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean.
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13
Remove pan from oven and cool on a wire rack.
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14
Run a long, thin knife around edge of pan; detach ring.
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15
Pulse berries and confectioners' sugar in a blender or food processor until smooth, about 30 seconds.
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16
Top cake with puree and whole fresh berries.
