Ginger cake with raspberry sauce

Ingredients:

Cupcake

• 1 tbsp. without 1 tbsp. l. (85 gr.) confectionery flour (finely ground wheat flour with a low protein content of 8 - 10%) or 3/4 cup of premium wheat flour, plus 2 tbsp. potato starch
• 1.5 cups (165 g) powdered sugar, plus a little more for sprinkling
• 1/4 tsp fine salt
• 11 large egg whites, room temperature
• 1.5 tsp cream of tartar
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 teaspoon finely grated lime zest
• 3 tbsp finely grated peeled ginger

Raspberry sauce

• 700 ml raspberries
• 1/3 cup granulated sugar
• 1/2 tsp finely grated lime zest
• 1 teaspoon freshly squeezed lime juice

Preparation:

1. Prepare the cake: Preheat oven to 180°C. Sift flour, powdered sugar, and salt into a bowl twice.
2. Beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and continue beating until fluffy, about 5 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time, then increase the mixer speed to high and continue beating until thick, 12-15 minutes. Add the vanilla extract, lime zest, and ginger and beat briefly.
3. Add one-quarter of the flour mixture to the egg mixture and gently fold with a rubber spatula. Add the remaining three parts flour mixture, mixing in between. Pour the batter into a 25 cm round cake pan. Bake the cake until the surface is springy, 40-50 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. Remove the cake from the oven and cool completely. Unmold the cake.
4. Prepare raspberry sauce: In a blender, combine 500 ml of raspberries, 2 tablespoons of water, granulated sugar, lime zest and juice, and puree. Strain the sauce through a sieve to remove the seeds. Dust the cake with powdered sugar and drizzle with the raspberry sauce. Garnish with the remaining raspberries.
   
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