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1
Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper.
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2
Sift again, then set aside.
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3
Beat the egg whites in a large bowl with a mixer on medium speed until frothy.
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4
Add the cream of tartar and beat until soft peaks form, about 5 minutes.
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5
Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes.
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6
Add the vanilla, lime zest and ginger and beat a few seconds to combine.
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7
Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula.
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8
Fold in the remaining flour mixture in 3 additions.
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9
Transfer the batter to an ungreased 10-inch tube pan.
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10
Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
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11
Invert the pan onto a funnel or the neck of a bottle and cool completely.
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12
Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
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13
Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice.
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14
Strain to remove the seeds.
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15
Top the cake with confectioners' sugar, the sauce and the remaining raspberries.
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16
Photograph by Con Poulos
