A silver platter, ovular in shape. On one side, a raspberry light cake sits, airy and delicious. On the other side, a matching small pitcher contains the raspberry sauce which gives the dish its name. The cake itself can only be described as 'fluffy' and 'light,' very light tan in color, and rather tasteless on its own. But when you add the sauce to it which sits on the side of the tray, the flavor is brought out deliciously, blending the sharpness of the lemon with the sweeter flavor of the raspberries, and the sweeter still sugar, which makes up the thick sauce. Altogether, it makes for a wonderful presentation, and hopefully a delicious desert.

Raspberry Light Cake

-Cake Ingredients-

• 10 egg whites
• 1 1/4 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/4 cups sugar
• 1 cup flour
• 1 cup fresh raspberries

Raspberry sauce Ingredients-

• 2 cups fresh raspberries
• 1/2 cup sugar
• 1 tablespoon lemon juice

-Cake Recipe-
Preheat the oven to 350 o F, and beat the cream of tartar together with the egg whites and the salt in a large bowl until they form soft peaks. Add the vanilla and almond extracts, and gradually add sugar, beating the mixture until the whites are stiff and shiny. Sift the flour onto the egg whites and sprinkle the raspberries over the top, then gently fold everything together. Spoon the mixture into a 10-inch pan, and bake for forty minutes. Put the pan upside-down on a cooling rack and remove the pan when the cake has completely cooled. To be served as a desert, with rasberry sauce if desired.

-Raspberry Sauce Ingredients-
Crush the raspberries as well as possible, and add the sugar and lemon juice. Continue to mix it until the mixture is smooth and completely mixed. Strain the sauce to separate the seeds, and serve with the cake.
The cake will make about sixteen portions, and the sauce will make about 1 1/2 cups. The cake can be served alone, or with other sauces, if desired