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For berry marmalade:.
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Dice 1/4 cup of the strawberries.
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Cut 1/4 cup of the raspberries in half.
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Gently mix these berries with the blackberries and blueberries, and set aside.
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Slice each of the remaining strawberries into 8 to 12 pieces, depending on their size, and toss the slices along with the remaining 3/4 cup raspberries, the sugar, pectin and lime zest and juice into a medium saucepan.
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Cut the vanilla bean lengthwise in half and, using the back of the knife, scrape the pulp out of the pod; toss the pulp and the pod into the pot.
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Gently stir, then set aside for 5 minutes.
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Place the saucepan over low heat and cook, gently stirring occasionally, just until the berries begin to render their juices, about 5 minutes.
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Increase the heat to medium and continue to cook and stir until the raspberries lose their shape and the strawberry slices are soft but still intact, about 8 minutes.
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Turn the marmalade into a bowl, press a piece of plastic wrap against the surface to create an airtight seal, and cool to room temperature.
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When the marmalade is cool, remove and discard the vanilla bean and fold in the reserved fresh berries.
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(The marmalade can be made up to 2 days in advance and kept in an airtight container in the refrigerator.
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Use it at room temperature or slightly chilled.
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).
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Center a rack in the oven and preheat the oven to 350F.
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Butter the insides of six 2 1/2- by 1 1/2-inch-high ring molds, 4-ounce disposable aluminum cups, or 4-ounce muffin tins, dust them with flour, and tap out the excess.
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Place the molds or cups on a baking sheet (line the sheet with parchment if you're using the ring molds) and keep close at hand.
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Sift the flour and baking powder together and reserve.
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Put the egg whites and vanilla bean pulp in the bowl of a mixer fitted with the whisk attachment.
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Beat the whites on low speed until they are broken up and foamy.
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Increase the speed to medium-high and continue to whip until the whites form soft peaks.
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Gradually add the sugar and whip until the whites form firm, glossy peaks.
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Spoon out a little of the whipped whites into a small bowl and fold the butter into the whites; reserve.
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Using a large flexible rubber spatula, fold the flour into the whites in two to three additions.
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When the flour is incorporated, fold in the egg white and butter mixture.
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Immediately spoon the batter into the prepared molds.
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Slide the baking sheet into the oven and bake for 8 to 10 minutes, or until a knife plunged into the center of the cakes comes out clean.
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The cakes should be golden brown and springy to the touch, and they should pull away just a bit from the sides of the molds.
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Lift off the ring molds, or unmold the cakes, and transfer them to a rack to cool to room temperature.
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To serve:.
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For each portion, spoon a circle of marmalade onto the center of a dinner plate.
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Place a cake on top of the marmalade, then, with a spoon, gently form a shallow hollow in the center of the cake and fill with marmalade.
