Tipsy Cake

1/2 cup all-purpose flour
1/2 cup arrowroot or cornstarch
Pinch of salt
5 eggs (2 separated)
1 1/4 cups granulated sugar
Grated rind of 1 lemon, or 1 teaspoon prepared lemon peel
2 package frozen raspberries, thawed and well drained
Chantilly Cream, made with 1 cup heavy cream, stiffly whipped
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

Grease and flour 9-inch springform pan. Sprinkle with sugar, discarding excess. Heat oven to 350 degrees F.

Sift flour, arrowroot and salt. Using electric mixer, beat 3 whole eggs, 2 yolks and sugar until thick.

Beat 2 whites until they hold soft shape. Fold into egg and sugar mixture alternately with flour mixture and lemon rind. Pour into prepared pan. Bake for 45 to 60 minutes or until cake pulls away from pan. Turn out onto wire rack and cool. With serrated knife, cut out cone from center of cake, 5 to 6 inches wide and 2 1/2 inches deep. Lift out cone and set aside. Pour about 2/3 of Wine Syrup gradually into cake cavity. Fill center with 1/2 the Chantilly Cream and 1/2 the raspberries. Replace cone, moisten with remaining Wine Syrup. Spoon remaining Chantilly Cream over top and add remaining raspberries.

NOTE: If unable to find raspberries, blackberries may be substituted.

Wine Syrup:
1 cup granulated sugar
6 tablespoons water
1 1/2 cups sweet white wine
2 tablespoons brandy

Heat sugar with water. Boil for 2 minutes. Cool. Stir in wine and brandy.