Beginners find this sweet, airy, show-stopping dessert enjoyable to make, while experienced bakers can impress their loved ones with its sophistication.
This meringue-based sponge cake is light and airy, with no chemical leavening agents. Simply whip eggs and pantry items for a versatile dessert that pairs perfectly with fruits and berries.
Separate cold eggs. Bring whites to room temperature, grind sugar with salt, whisk flour with most of the powdered sugar, and gradually add reserved sugar to the beaten egg whites until mixed thoroughly.
Beat egg whites until soft peaks form (6-7 mins); add vanilla, lemon juice, and almond extract. Fold flour mixture into egg white mixture in 3-4 additions using a rubber spatula.
Cool the cake upside down on a rack for 1-2 hours before removing from the pan. Unmold the cake by running a knife along the pan's inner edge, place it on a platter, and serve with lemon curd and fresh fruit.