Ingredients

1 1/2 Cup granulated sugar

1 cup + 2 tablespoons sifted cake flour

1/4 teaspoon salt

12 egg whites, at room temperature

1 1/4 teaspoons cream of tartar

1 tablespoon + 1 teaspoon grated lemon zest (optional)

1 teaspoon pure vanilla extract

Fruit Topping

2 1/4 cup raspberries

2 1/4 cup sliced strawberries

2 tablespoons raspberry liqueur (optional)

Preheat oven to 375 degrees F. Onto a sheet of wax paper sift together 3/4 cup of the sugar, the cake flour and salt. set aside.

In a large bowl, beat egg whites (with mixer low speed) 1-2 minutes, or until small bubbles appear and surface is frothy. Sprinkle cream of tartar over whites; (with mixer at medium speed) add the remaining 3/4 cup of sugar in a slow steady stream, beating until all the sugar has been added. Stop beating, scrape around the sides and bottom of the bowl with a spatula. Add 1 tablespoon of the lemon zest and vanilla extract and continue beating until whites are stiff but not dry.

Sift one third of the flour mixture over the top of the beaten egg whites; with rubber apatula, quickly fold into whites, scraping sides and bottom of bowl. Repeat this procedure 2 more times, using half of the remaining flour mixture each time, making sure that all of the flour is blended into the whites.

Scrape the batter into an ungreased 9 or 10 inche tube pan; with the spatula smooth the surface. Bake on oven rack set in lower third of the oven 25-30 minutes, or until cake tester inserted in center comes out clean.

Remove the cake from the pan, insert a thin knife around the edge of the pan, invert onto a serving platter. Let cool completely.

In a large bowl combine raspberries, strawberries, liqueur and the remaining 1 teaspoon lemon zest. Let stand 30 minutes.

To serve, cut cake into 12 equal pieces, top each with berry sauce. Sometimes whipped cream was also placed atop the berries.

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