Preheat the oven to 375ºF. Take a 9-inch spring form pan and detach the bottom. Cover the top of the pan bottom with aluminum foil and then wrap the excess foil under the bottom. Attach the pan sides to the bottom, lock in place, and then unwrap the foil and wrap up around the sides of the pan. Use 1 tablespoon of the margarine to grease the bottom and sides of the pan.
In a small bowl, toss the 3 cups of raspberries with the 3 tablespoons of sugar. Place in the bottom of the pan and spread to evenly cover the bottom.
With a stand or hand-held electric mixer or by hand with a whisk, beat the egg yolks with the 1 1/2 cups sugar in a large bowl for 5 minutes on high speed, or until the mixture is thick. Scrape the bowl down halfway through.
In a separate small bowl, mix the yeast with 1teaspoon sugar and warm water. Let sit 5 minutes. Add to the egg and sugar mixture and mix. Add the remaining 7 tablespoons of soft margarine and whisk well.
In a separate bowl, use an electric mixer on high speed to beat the egg whites until stiff and then fold into the batter.
Pour the batter on top of the raspberries. Bake for 45 minutes or until a skewer inserted in the cake comes out clean. Let cool.
To serve, run a sharp knife along the sides and then remove the outer ring of the spring form pan. Place a serving plate on top of the cake and then turn the cake over onto the plate. Remove the bottom of the pan. Just before serving, scatter the 1 cup of fresh raspberries on top. Store covered with plastic in the refrigerator for up to three days.
Recipes copyright: Paula Shoyer, The Kosher Baker: 160 dairy-free recipes from traditional to trendy (Brandeis 2010); photography credit : Michael Bennett Kress