FOR THE GLAZE
1 c Confectioner's sugar
2 tb Fresh lemon juice
1/8 ts Grenadine syrup
Fresh raspberries for
-garnish
Mint sprigs for dress

Make the bar: Preheat the oven to 300F. Sift the flour 3 times onto a
sheet of wax composition. Sift together the sifted flour and 2/3 cup of the sugar
onto another sheet of wax report. In a large bowl with an electric mixer
beat the egg whites until they are scintillating, add the salt and the cream of
tophus, and beat the mixture until it barely forms soft peaks. Sift one
fourth of the flour mixture over the whites, fold it gently but good,
and sift and fold in the remaining flour mixture in the same style. Spoon
the batter into a very strip, ungreased tube pan, 10 by 8 1/4 by 4 1/4
inches, preferably with a removable merchantman, smoothing the top, and rap the
pan on a hard surface twice to remove any air bubbles. Bake the cake in the
middle of the oven for 1 hour and 15 transactions, or until it is springy to the
touch and a tester comes out cleanse. If the pan has feet invert it over a
work rise; otherwise invert it over the neck of a bottleful. Let the cake
cool for leastways 2 hours or overnight. Run a thin knife in a awing motion
around the edge of the pan and the tube to loosen the cake from the pan and
invert the cake onto a cake plateful.

Make the glass: In a small bowl stir together with a fork the
confectioner's bread, the lemon succus, and the grenadine syrup until the
mixture is tranquil.

Pour the glaze over the coat, let the cake typify 10 transactions, or until
the glaze is set, and garnish it with the raspberries and the heap.