- Preheat electric oven to 350°F.
- Grease tube pan with non-stick cooking spray.
- In a medium sized bowl sift ¾ cup of the sugar with the salt and cake flour; set aside.
- In a large bowl, combine egg whites, water, lemon juice, lemon zest and cream of tartar, and beat with an electric mixer on medium speed.
- Slowly sift in the remaining 1 cup of sugar, beating continuously for 5 to 7 minutes until medium peaks are formed.
- Using a spatula, gently fold in flour mixture a little at a time until all of the flour mixture is incorporated.
- Carefully spoon the cake mixture into the tube pan.
- Bake for 35 minutes before checking for doneness with a wooden skewer.
- (When inserted halfway between the inner and outer wall, the skewer should come out clean and dry).
- Cool upside down on cooling rack for at least an hour before removing from pan.
- Serve with raspberry sauce.
Makes 16 servings.
Raspberry Sauce:
- In a small sauce pan over medium-high heat, combine the raspberries, sugar and lemon juice.
- Bring the mixture to a boil, and then quickly reduce heat to low, and allow the mixture to simmer, stirring frequently, until the sugar is fully dissolved, and the mixture thickens to a syrupy consistency (about 5 to 7 minutes).
- Remove the mixture from the heat and transfer to a bowl.
- If you prefer, strain the sauce to remove seeds.
- Serve warm or cool.
Makes 3/4 cup of sauce.
Approximate Nutrient Analysis per serving (based on 16 servings with raspberry sauce):
150 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 80 mg sodium, 29 g carbohydrate, less than 1 g fiber, 26g sugar, 4 g protein
