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1
Preheat the oven to 400F.
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2
Line and butter two 8-inch cake pans.
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3
Mix the egg yolks, 1/2 cup of the sugar, the butter, flour, cornstarch, baking powder, baking soda, and lemon zest in a processor.
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4
Add the lemon juice and milk and process again.
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5
Divide the mixture between the prepared pans.
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6
You will think you dont even have enough to cover the bottom of the pans, but dont panic.
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7
Spread calmly with a rubber spatula until smooth.
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8
Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in the cup of sugar.
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9
Divide the whisked whites between the two pans, pouring or, more accurately, spreading the meringue straight on top of the cake batter.
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10
Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks.
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11
Put the pans into the oven for 2025 minutes.
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12
With a cake-tester, pierce the cake that has the flat meringue topping to check its cooked all through.
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13
(It will have risen now but will fall back flattish later.)
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14
No sponge mixture should stick to the tester.
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15
Remove both cakes to a wire rack and let cool completely in the pans.
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16
Unmold the flat-topped one onto a cake stand or plate, meringue side down.
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17
Whisk the heavy cream until thick but not stiff and set aside.
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18
Spread the flat sponge surface of the first, waiting, cake with the lemon curd and then spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.
