Ginger Angel Food Cake

Make and angel food cake from scratch?  Me??  Really???  How many question marks can I post here without being annoying????  Just checking.  I'll cut it out now.  The photo of this cake is insane.  I wonder if I can do it justice.  You'll just have to wait and see....and keeping reading my blog!

Cake
1 C. minus 1 tbsp. cake flour
1 1/2 C. confectioner's sugar, plus more for topping
1/4 tsp. salt
11 large egg whites at room temperature
1 1/2 tsp. cream of tartar
1 c. granulated sugar
1 tsp. vanilla
1 tsp. finely grated lime zest
3 tbsp. finely grated peeled ginger

For the sauce
3 half pints raspberries
1/3 C. granulated sugar
1/2 tsp. finely grated lime zest
1 tsp. fresh lime juice

Make the cake.  Preheat the oven to 350 degrees.  Sift the flour, confectioner's sugar and salt onto a sheet of parchment.  Sift again, then set aside.

Beat the eggs whites in a large bowl with a mixer on medium speed until frothy.  Add the cream of tartar and beat until soft peaks form, about 5 minutes.  Gradually beat in the granulated sugar, about 1 tbsp. at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes.  Add the vanilla, lime zest and ginger and beat a few seconds to combine.

Sprinkle 1/4 of the flour mixture over the egg mixture and gently fold with a rubber spatula.  Fold in the remaining flour mixture in 3 additions.  Transfer the batter to an ungreased 10 inch tube pan.  Bake until cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes.  Invert the pan onto a funnel or the neck of a bottle and cool completely.  Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.

Make the sauce.  Puree 2 half pints raspberries in a blender with 2 tbsp. water, the granulated sugar, lime zest and lime juice.  Strain to remove the seeds.  Top the cake with confectioners' sugar, sauce and the remaining berries.