This simple cake's gorgeous color comes from fresh blackberry purée, which also tenderizes the cake and helps it rise.
Using a blender, food processor, or immersion blender, purée blackberries until totally smooth. If seeds bother you, the purée can be strained using a fine-mesh strainer; if you do plan to strain, add a couple extra blackberries to make up for the loss. Measure out exactly 6 ounces fresh blackberry purée and bring to about 70°F before using.Adjust oven rack to lower-middle position and preheat to 350°F .
With mixer still running, add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next.Reduce speed to low and sprinkle in about one-third of cake flour, followed by one-third of prepared blackberry purée. Repeat with remaining flour and fruit, working in thirds as before.Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined.
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