-
1
Preheat oven to 350u00b0F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
-
2
Mix together flour, sugar, baking powder, and salt.
-
3
In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
-
4
Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
-
5
Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
-
6
Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
-
7
Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.
