Instructions: Spray a tube pan with non stick spray. Cover bottom and sides with parchment paper. Spray again and set aside. Beat egg whites and salt until stiff peaks appear. Place in fridge to keep. (Make sure you have no egg yolk in the batter.)

Beat yolks and sugar until smooth and light. Add lemon juice and rind, jam and dry ingredients and mix well. Gently fold egg whites into mixture. (I sometimes rebeat the whites before adding to the mixture.) Pour into prepared tube pan and sprinkle top with nuts if desired. Bake in 325 oven approx. one hour. Be sure not to slam doors or open the oven before the required time - you may end up with a pancake!

Remove the cake and invert on cooling rack until it comes out of pan. When cool, turn cake over so that nuts are on top. Garnish plate with raspberries and serve.

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