Preheat oven to 375F.
Prepare by cleaning your bowl, beaters and 9" tube pan until they have absolutely no oils on them. Bring the egg whites to room temperature.
Mix, sift and set aside:
3/4 cup icing sugar
1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup corn starch
1/2 cup white sugar
In a large glass or metal mixing bowl combine
11 egg whites *at room temp
1 tsp cream of tartar
1/2 tsp salt
1 1/2 tsp dried lemon peel (NOT FRESH PEEL**)
With the mixer on high, beat the egg whites until combined and then while continuing to mix, slowly add the 1/2 cup white sugar. Continue to beat until the sugar is melted and whites make stiff peaks.
With a rubber spatula, gently fold in the icing sugar & starch mix about one quarter at a time (that's about 1/3 cup at a time) Don't over-mix. You just want the flour to disappear.
Pour into the tube pan and run the spatula through just to break up air bubbles.
Bake at 375 for about 35 minutes, the cake should bounce back up when touched gently on the top. Remove from the oven and cool with the pan up-side-down. When it is COMPLETELY cool, remove it from the pan.
* eggs will beat better at room temperature
** fresh lemon peel is full of oil that will keep the eggs from whipping properly. don't ask how I know! but it isn't pretty
Raspberry Sauce1 1/2 Tbsp cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 tsp salt
Mix the cornstarch and water in a small saucepan. Add the rest of the ingredients and heat until thick. Push through a sieve to remove most of the seeds.