Combine cake flour and freeze dried raspberries in a food processor and grind to form a pale pink flour.
Preheat oven to 350 degrees. Lightly grease and line with parchment 3 - 6" to 8" pans (Size of pan will determine how tall your cake is. 7" is perfect size for this recipe.
Combine butter, sugar, baking powder, baking soda, salt and Chinese five-spice powder with paddle attachment. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes, scraping bowl halfway through.
Add eggs one at a time with mixer on low. Let each egg fully incorporate before adding the next egg. After eggs are added, sprinkle in 1/3 of the raspberry flour. Mix to just incorporated, and then add 1/2 of the melted sorbet. Mix till just incorporated and repeat, ending with last 1/3 of flour.
Divide evenly between prepared pans. Bake for 30 minutes or until done.
Cool cakes in pan for one hour as they are very delicate. Turn out of pan and cool completely right side up.