Lime mousse cake
Preheat the oven to 350F (180C).
Take a 10-inch (25cm) angel food cake pan, but do not grease it. (Use a regular angel food cake pan, not a non-stick one.)

Mix the flour with 3/4 cup (150g) of sugar, the pastry powder, and the salt.
Mix the egg yolks with the oil.

Beat the egg whites until stiff peaks form; add the cream of tartar while beating. When you get soft peaks, gradually add the remaining 3/4 cup (150g) of sugar until you get stiff and shiny peaks. When you rub a bit of egg white between your fingers, it should feel smooth, not grainy.

Add the egg yolk mixture, lime juice, lime zest, and vanilla extract to the flour mixture.
Stir well with a whisk to eliminate any lumps.
Add the egg whites to the mixture until no white lumps remain.
The batter will still be streaked.

Pour the batter into the cake pan and smooth the top.
Bake for 1 hour or until a skewer inserted in the middle comes out clean.

Once out of the oven, immediately invert the unmolded cake onto a funnel to hold it upside down while it cools (some pans have small feet for this purpose).
Once the cake is completely cool (after about 1 hour 30 minutes), run a thin knife around the pan, pressing against the pan and not the cake.
Use a skewer to release the cake from the pan’s tube.
Tap the pan against the counter a few times to loosen the bottom of the cake, then invert it onto a serving plate. (The cake can be frozen, as long as it is well wrapped in plastic wrap. Let it thaw in its wrapping before serving.)

Strawberry coulis: In a blender, mix the halved strawberries with the sugar and lemon juice.
Mix until you get a smooth and homogeneous coulis.
Serve as an accompaniment to the lime mousse cake.