11 ounces red wine
2 cups milk
2 egg whites
3/4 cup white sugar
1/4 cup all-purpose flour
1 teaspoon salt
2 pecans, coarsely chopped
Soak vinegar in brine for 1 day. When brine is cool add wine and milk. Cut the sponge in half (tongue tip) and place one side up on ungreased spoon . Roll the sponge in pecans so that cut ends are 1 to 2 inches apart. In a mixing bowl, beat the strawberry preserves and sugar. Pour preserves mixture over sponge and top with pecans.