3 lg. eggs, separated & at room temperature
1/4 c. + 1/4 c. sugar
1/8 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. vanilla
1/3 c. all-purpose flour
1 pt. raspberry sherbet
1 pt. lime sherbet
1 recipe Ruby-Red Raspberry Sauce for serving
Fresh raspberries, lime slices & mint leaves for garnish (optional)

MERINGUE:

4 lg. egg whites, at room temperature
1/4 tsp. cream of tartar
3/4 c. granulated sugar
1 tsp. vanilla

Preheat oven to 375 degrees. Grease jelly-roll pan. Line with parchment or wax paper, leaving a 2-inch overlap on narrow ends. Grease bottom and sides of paper; set aside.

CAKE: Beat egg yolks and 1/4 cup sugar in small mixing bowl with electric mixer on high speed until very thick and lemon-colored, about 5 minutes. Beat egg whites in separate large mixing bowl with mixer on low speed, until frothy. Add cream of tartar and salt and beat on high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoons at a time, beating until mixture forms stiff but moist peaks. Beat in vanilla. Pour yolks and flour over whites. Gently fold together until incorporated.

Pour into prepared 15 1/2 x 10 1/2 x 1-inch jelly roll pan and smooth top evenly with a spatula. Bake in the 375 degree oven for 8 to 12 minutes or until top springs back.