Preheat oven to 350. Spray a 10 inch baking dish with non stick spray. Line a Baking sheet with foil.
Melt white chocolate in microwave safe dish just until melted and smooth. Set aside.
To bowl with egg yolks add sugar, sour cream, salt and vanilla.Beat until light and increased in volume about 3 to 4 minutes. Beat in white chocolate just until blended, don't over.beat chocolate or it will stiffen up.
In the bowl with the,egg whites, beat egg whites until.they hold stuff peaks
Fold one third of egg white mixture into yolk / chocolate mixture. Fold next third then final.third folding lightly but thoroughly.
Pour into prepared pan. Place pan on foil lined baking sheet. Bake about 30 minutes until.puffed and wooden pick.comes out clean.
Cool.in pan 10 minutes, cake will deflate some.. Run a small sharp knife around edges of cake to prevent sticking and continue to cool.in pan for at least 30 minutes. Remove from pan.
Serve with fresh whipped cream. Garnish with berries and chocolate shavings
https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping
