Instructions

• Preheat oven to 375° F. Spray a 10-inch springform pan with nonstick spray. Line the bottom with a circle of parchment. Spray the parchment. Separate the yolks and egg whites into separate bowls.
• In a stand mixer fitted with the paddle attachment, mix the egg yolks, sugar, Baker’s Salt, baking powder and Pure Vanilla Extract to obtain a thick paste.
• Add the flour, running the mixer on low to incorporate into the egg mixture. With the mixer running, add in the sparkling wine and oil and mix until the batter is smooth. Move the mixture to a large bowl. Clean and dry the bowl to the mixer and return to the mixer.
• With the whisk attachment, whisk the egg whites until they form stiff peaks. Dollop a little of the egg whites into the egg mixture and stir to combine – no need to be gentle with this step. Then scrape the remaining egg whites onto the batter. Gently fold into the batter, taking care not to stir. When combined, there may be some white streaks, stop folding.
• Gently scrape the batter into the prepared 10-inch springform pan. To prevent the bottom of the cake burning, place a baking sheet under the pan. Bake for 35 minutes. Allow to cool completely before glazing and decorating.
• For the Glaze
• Combine all ingredients. When the cake has cooled completely, glaze the top and sides. Leftover glaze can be used to help secure sugared cranberries and herbs to the cake.
• For the Sugared Wreath
• In a medium saucepan, make a simple syrup by combining the sugar and water. Bring to a boil, then reduce heat and cook just until the sugar has melted. Cool slightly.
• Add the cranberries and the herbs, turning them to coat on all sides. Cool the berries and herbs on a wire rack until they are just tacky, but not wet. You can reserve any remaining simple syrup to use in cocktails.
• Gently toss the berries and herbs in additional granulated sugar. Using your glaze to keep things in place, arrange the herbs along the edge of the cake, then add cranberries, arranging them in groups.