Raspberry Mouse Cake

Ingredients:
1 cup all-purpose flour
2 tablespoons cornstarch
1-1/4 teaspoons baking powder
1/4 teaspoon salt
4 egg yolks
1/2 cup sugar
3 tablespoons water
1 teaspoon lemon juice
4 egg whites
1/2 cup sugar
2 cups frozen lightly sweetened red raspberries, thawed
1/4 cup sugar
1/4 cup orange juice or orange liqueur
1 envelope unflavored gelatin
3 cups whipping cream
3 tablespoons sugar
3 cups fresh red raspberries

Directions:
1. Grease and flour two 9 x 1-1/2-inch round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low speed; beat in water and lemon juice. Wash beaters.

2. In mixing bowl beat egg whites on medium speed until soft peaks form. Add second 1/2 cup sugar; beat at high speed until stiff peaks form. Fold in the yolk mixture. Fold the flour mixture. Fold the flour mixture into the egg mixture. Divide batter between pans.

3. Bake in a 325* F oven for 25 to 35 minutes or until top springs back when touched. Remove from pans immediately. Cool on a wire rack. Split layers in half horizontally.

4. Place thawed berries in a blender container. Cover; blend until smooth. Strain to remove seeds. Stir in the 1/4 cup sugar. Set aside. In a 1-cup heat-safe measure combine orange juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat until gelatin dissolves, stirring constantly. Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3-1/2 cups of the whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of the fresh berries.

5. Place a cake layer on a platter; top with 1/3 of the berry mixture. Repeat twice. Top with last layer. Frost cake with reserved whipped cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining fresh raspberries. Makes 12 servings.