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1
Set a rack in the lower third of the oven and preheat to 350 degrees.
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2
For the cake batter, whisk the egg yolks in a medium mixing bowl, just to break them up.
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3
Whisk in half the sugar in a stream, then whisk in the vanilla and lemon zest.
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4
Continue whisking for about a minute, or until the yolk mixture is pale and aerated.
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5
Combine the egg whites and salt in the bowl of an electric mixer.
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6
Whip the egg whites with the whisk attachment on medium speed until they are white, opaque, and just beginning to hold their shape.
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Increase the speed to medium-high and whip in the remaining 1/3 cup sugar in a slow stream, continuing to whip the egg whites until they hold a firm peak.
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8
Use a large rubber spatula to fold the yolk mixture into the egg whites.
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9
Sift one-third of the flour mixture over the egg mixture, then fold in until combined.
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10
Repeat with each remaining third of the flour mixture.
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11
Scrape the cake batter into the pan and smooth the top.
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12
Bake the cake for about 30 minutes, or until the cake is well risen and firm, and a toothpick inserted in the center emerges clean.
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13
Immediately invert the cake to a rack to cool (if you leave a sponge cake of this type in the pan after its baked, it will shrink and fall).
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14
Turn the cake right side up so that the paper is underneath.
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Cool completely on a rack.
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16
While the cake is baking, make the mousse.
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17
Puree the raspberries in a food processor.
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18
Strain out the seeds over a medium saucepan, letting the raspberry juice collect in the saucepan.
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19
Bring the juice to a boil over medium heat, then lower the heat to maintain a steady, gentle simmer.
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20
Cook the raspberry juice until it is reduced to 1 1/2 cups.
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21
When the cake has cooled, trim the top away and use a long, sharp serrated knife to cut it in half horizontally.
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22
Use a plate or other round pattern to trim the layers to an even 8-inch diameter so that their sides wont be visible in the finished cake.
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23
Place one of the layers in a 9-inch springform pan.
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24
To finish the mousse, put the water into a small heatproof bowl and sprinkle the gelatin on the surface.
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25
Allow to soak for 5 minutes, then place the bowl over a small pan of simmering water and allow the gelatin to melt.
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26
Combine the cooled raspberry puree, the gelatin, and the ricotta in a food processor or blender and pulse to mix smoothly.
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27
Pour the mixture into a large mixing bowl.
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28
For the meringue, half fill a medium saucepan with water and bring it to a boil over medium heat.
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29
Combine the egg whites and sugar in the heatproof bowl of an electric mixer and whisk by hand a couple of times to mix.
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30
Place the bowl over the pan of boiling water and whisk gently until the egg whites are hot and the sugar is dissolved.
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31
Place on the mixer with the whisk attachment and whip on medium-high speed until the egg whites are cooled completely.
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32
When you touch the outside of the bowl it wont be at all warm.
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33
Fold the meringue into the raspberry mixture.
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34
Pour half the mousse over the cake layer in the pan.
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35
Place the second cake layer on the mousse and pour in the remaining mousse.
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36
Smooth the top of the mousse with a metal offset spatula.
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37
Chill the dessert to set the mousse, then cover the pan with plastic wrap.
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38
You may leave it in the refrigerator for up to a couple of days before serving.
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39
To unmold the dessert, insert a sharp paring knife between the mousse and the inside of the pan.
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40
Scraping against the pan, not the mousse, run the blade all around the dessert.
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41
Undo the clip of the springform side and lift it off.
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42
Insert the knife an inch under the dessert to detach it all around from the base.
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Use a wide spatula to slide the dessert off the springform base onto a platter.
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44
Decorate with the raspberries, if using.
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45
SERVING: Cut the cake into wedges, using a sharp, thin-bladed knife dipped in hot water and frequently wiped.
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46
The cake needs no accompaniment.
