• Heat oven to 350°. In a small pot, combine raspberries, 2 tbsp sugar, the lemon juice and cornstarch. Bring to a simmer; cook 5 minutes. Pour through a fine-mesh strainer into a bowl, pressing to release liquid; discard solids. Cool completely.

  • In a large bowl, beat egg whites, cream of tartar, vanilla and salt to soft peaks. Gradually add 1 1/3 cups sugar (a couple tablespoons at a time) until stiff peaks form.

  • Sift 1/3 cup flour over egg whites. Gently fold in with a large whisk until combined. Repeat twice with remaining flour.

  • Spoon a third of the batter into an ungreased tube pan. Spoon a third of the raspberry sauce over batter (don't allow any to touch pan's edges); swirl with a knife. Gently even out layer with an offset spatula. Repeat layering and swirling twice with remaining batter and sauce. Bake 40 to 45 minutes, until golden.

  • Immediately invert cake but leave in pan; cool completely. Loosen cake from edges with a long, sharp knife. Serve with raspberries and, if using, whipped cream.

Nutrition Facts

120 calories; 0 g total fat; 105 mg sodium. 26 g carbohydrates; 4 g protein;