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FOR THE CAKE: Preheat the oven to 375F Coat two 18x13-inch rimmed baking sheets with cooking spray.
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Line with parchment cut to fit, and coat parchment with spray.
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Dust with flour and tap our excess.
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With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk and vanilla on medium speed until pale and fluffy, about 4 minutes.
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Sift flour and salt over mixture in 3 additions, folding gently with a spatula.
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Transfer to a bowl.
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Beat egg whites on medium speed until foamy.
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Add cream of tartar, and beat until soft peaks form .Add remaining 1/4 cup sugar, 1 tablespoons at a time, beating until soft, glossy peaks form.
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Gently fold whites into yolk mixture.
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Divide batter between prepared sheets and smooth tops.
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Bake until golden brown and a toothpick inserted into the center comes out clean, about 8 minutes.
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Let cool in pans on wire racks for 10 minutes.
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Invert cakes onto racks, remove parchment, turn cakes righ side up and let cool.
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FOR THE LEMON CLOUD: Fill a large bowl halfway with ice water and set aside.
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Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl.
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Set bowl over a pan of simmering water and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes.
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Remove from heat and whisk in butter.
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Strain through a fine sieve in a fine bowl.
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Set bowl in ice water, and let cool, whisking constantly.
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Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.
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Put remainning 6 egg whites, cream of tartar, a pinch of salt and remaining 1/4 cup of sugar in a large heatproof bowl.
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Clip a candy thermometer to side of bowl.
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Set bowl over a pan of simmering water and whisk until mixture reaches 160F and sugar has dissolved.
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Remove from heat.
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With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.
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Beat cream until firm (but not stiff) peaks form.
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Whisk lemon curd to loosen if needed, and then fold egg white mixrure into chilled curd.
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Fold in whipped cream.
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Refrigerate until ready to use.
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FOR THE SHERRY SYRUP: Bring sugar, water and sherry to a simmer in a saucepan, stirring until sugar has dissolved.
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Let cool completely.
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(Sherry syrup can be refrigerated in an airtight container for up to 1 week).
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ASSEMBLE CAKE: Place one cake on a cutting board, and brush with half the syrup.
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Brush 1 cup marmalade over cake.
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Top with second cake and remaining syrup and marmalade.
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Using a serrated knife, cut cake into 3-inch squares.
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Place 5 or 6 squares upright in bottom of a large (14 cup or more) trifle bowl.
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Trim squares to fit curve of bowl so that the entire bottom is covered.
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Spoon 4 1/2 cups lemon cloud over top of cake squares.
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Repeat with two more layers of cak and lemon cloud.
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Drizzle with marmalade.
