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1
Preheat the oven to 325 degrees.
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2
In a large bowl, bring the egg whites to room temperature.
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3
In a small bowl, combine 1 tablespoon water, the lemon juice and vanilla; set aside.
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4
Sift into another bowl 1/2 cup sugar, the flour and salt.
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5
With an electric mixer, whip the egg whites for 1 minute.
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6
Add the water mixture and cream of tartar.
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7
Whip at high speed until the egg whites are fluffy.
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8
Gradually beat in the remaining sugar, beating until the mixture holds a stiff, mounded peak.
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9
(Do not overbeat; the mixture should not look dry.
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10
).
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11
Sift half the flour mixture over the whites and fold in with a wide rubber spatula.
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12
Repeat with the remaining flour mixture.
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13
Spoon the batter into a 10-inch tube pan with a detachable bottom and smooth the top.
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14
Bake until the top is golden and springs back, 40 to 45 minutes.
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15
Cool the cake upside down for about an hour, centering it over a large bottle.
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16
Run a knife around the cake edges, inner and outer, and, holding the tube, remove the cake.
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17
Run a knife between the cake and the bottom of the pan and invert the cake onto a cutting board.
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18
Using a large serrated knife, cut the cake horizontally into thirds.
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19
Using an electric mixer, whip the cream at high speed until thickened.
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20
Gradually whip in sugar.
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21
When soft mounds begin to form, beat in the Curacao until the icing is firm.
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22
Assemble the cake on a serving dish, spreading the icing between the layers, then over the sides and top.
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23
Chill until ready to serve.
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24
10 servings.
