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1
Have ready an ungreased 10-inch tube pan.
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2
Preheat the oven to 325 degrees.
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3
Sift flour, measure, resift 3 times with baking powder, salt and 3/4 cup sugar.
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4
Put the egg yolks into a mixer fitted with a whisk, add 1/4 cup cold water and the lemon juice, then beat on medium speed until thick and spongy, 4 to 5 minutes.
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5
Without stopping the beaters, gradually add 1/2 cup sugar and the vanilla and beat until mixture is again thick and spongy.
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6
Now turn the mixer to the lowest speed and add flour in 4 portions, scraping the sides and bottom of the bowl constantly with a spatula.
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7
Beat until batter is smooth.
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8
Fold in the lemon zest.
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9
Remove and clean the whisk.
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10
In another mixer bowl (or in a bowl with a hand whisk), quickly beat the egg whites until stiff enough to form peaks, then beat in the remaining 1/4 cup sugar until the whites form shiny pointed peaks that curve at the tips.
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11
Fold the yolk mixture into the whites, lightly but thoroughly.
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12
Flow batter into the tube pan.
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13
Bake 50 to 60 minutes or until the cake springs back when lightly touched.
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14
Remove from the oven and invert over a large funnel or bottle.
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15
When just cooled, remove the cake from the pan using a thin-bladed knife.
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16
Slice the cake into 4 layers.
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17
Wrap and freeze 2 layers for up to 2 months.
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18
Ice the other two and eat now.
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19
Place one layer on a cake plate.
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20
In a small pan, warm the marmalade and eau de vie until loose, then brush this on the bottom layer.
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21
Whip the cream with the confectioners' sugar until it holds soft peaks; sweeten with more sugar if you like.
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22
Spread about 1 cup of the cream over the marmalade (now cooled).
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23
Place the second layer of cake on top, then ice the cake with the remaining whipped cream and decorate the top with slivers of candied peel.
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24
Chill and serve within 2 hours.
