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1
Heat oven to 350F.
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2
Spray a 9-inch springform pan with nonstick cooking spray.
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3
Sift the flour and cocoa together and set aside.
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4
Combine the applesauce and granulated sugar in bowl and beat with electric mixer at medium-high speed until blended.
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5
Turn the mixer to low; add the whites of 2 eggs, the buttermilk and vanilla.
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6
Continue to beat on low until ingredients are well mixed.
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7
Stir in the flour mixture until blended.
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8
Set aside.
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9
Using clean beaters, beat the remaining 6 whites in the mixer at med-highuntil stiff peaks are formed.
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10
Add 1/3 of the beaten egg white to the batter and stir until fully incorporated.
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11
Gently fold in the remaining whites.
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12
Pour the batter into the pan.
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13
Place in the oven and bake until cake is firm in the center and has begun to pull away from the sides of the pan, 25 - 30 minutes.
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14
Transfer pan to a rack and allow to cool for at least 2 hours.
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15
Prepare the sauce by placing the raspberries in a food processor or blender and pureeing them with the confectioners sugar and lemon juice.
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16
Push the puree thru a fine mesh strainer to remove the seeds.
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17
Cover and chill.
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18
Remove springform and dust cake with sifted confectioners sugar.
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19
Cut cake into serving pieces.
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20
Spoon sauce over each portion.
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21
Garnish with extra raspberries, if desired.
