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1
Place fresh, cold egg whites and cold water in the bowl of a heavyduty mixer.
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2
Set aside until they are 60 degrees, or slightly below room temperature.
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3
Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve.
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4
Sift onto a sheet of waxed paper; set aside.
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5
Adjust rack in lower third of oven; preheat oven to 325 degrees.
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6
Set nearby a dry, ungreased 10inch tube pan.
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7
Such a pan allows the batter to cling to the sides and rise to its full height.
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8
Place a longnecked bottle or large metal funnel nearby for inverting the baked cake.
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9
Whip egg whites, preferably with a whisk attachment until frothy.
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10
Add cream of tartar and whip on medium speed until soft peaks form.
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11
Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks.
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12
Add the vanilla and lemon zest in the final moments of whipping.
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13
Sprinkle onequarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites.
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14
Repeat this process with the remaining flour mixture, folding in only onequarter of the flour mixture at a time.
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15
Gently pour the batter into an ungreased tube pan.
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16
Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake.
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17
Invert cake onto the neck of a bottle or funnel.
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18
Cool completely before removing from pan.
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19
To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan.
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20
Slowly trace the perimeter to release any cake sticking to the pan.
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21
Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake.
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22
Rotate the cake pan, tapping as you turn it a few more times, until it appears free.
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23
Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface.
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24
Lift the pan from the cake.
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25
In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest.
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26
Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom.
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27
Cook the mixture without boiling until it begins to develop body and thicken.
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28
Remove from heat and pour through a stainless steel sieve into a bowl.
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29
Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling.
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30
Refrigerate (curd will thicken).
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31
In a 3cup saucepan, combine the water and 2/3 cup sugar.
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32
Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees.
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33
(Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.)
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34
Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form.
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35
Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry.
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36
With the mixer running, pour the syrup onto the whipped whites.
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37
Continue to whip on medium speed, about 3 minutes more.
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38
Mixture will thicken, cool and form glossy, stiff peaks.
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39
Add the vanilla.
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40
Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
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41
ASSEMBLING THE DESSERT
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42
Cut cake into three layers.
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43
Spread the lemon filling equally between the two layers; top with remaining layer.
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44
Frost top and sides of cake with Italian Meringue Frosting.
