Step 1

Line the bottoms of two 8 inch round cake pans but do not grease the sides

Step 2

Sift together the flour and baking powder and set aside.

Step 3

For the meringue base of the batter, beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Step 4

In a separate bowl, beat egg yolks and ½ cup sugar until foamy and thickened.

Step 5

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Step 6

Bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely in the pans. This prevents the cake form shrinking as it cools.

Step 7

When completely cooled run a small sharp knife completely around the outside edge of the pan to release the cake. Do this slowly being sure to keep the knife at a steady 90 degree angle so you don't damage the sides of the cake. Turn the cakes out onto a wire rack and peel off the parchment paper on the bottom.

Step 8

Terrific served with layers of whipped cream and seasonal berries.