Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1 1/2 cups (300g) superfine sugar, divided
  • 1 tsp (4g) cream of tartar
  • 1/2 tsp (3g) salt
  • 12 large egg whites, room temperature
  • 1/2 cup (115g) unsalted butter, cubed
  • 3/4 cup (150g) superfine sugar
  • 3 large eggs, beaten
  • 1/2 cup (120ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp (25g) powdered sugar
  • 1 cup (150g) fresh blueberries or sliced strawberries
  • Fresh mint leaves for garnish

Instructions:

  1. Sift together the cake flour, salt, and half of the sugar in a medium bowl; set aside.
  2. Beat egg whites and cream of tartar in a clean stand mixer bowl on medium speed until foamy.
  3. Increase speed to high and slowly rain in the remaining sugar; beat until stiff, glossy peaks form.
  4. Using a rubber spatula, gently fold the sifted flour into the egg whites in three batches using a cut-and-fold motion to avoid deflating air bubbles.
  5. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
  6. Bake at 325°F for 40 minutes.
  7. Cool the cake upside down on a wire rack for 2 hours to prevent the sponge from compressing.
  8. Prepare lemon curd by combining butter, sugar, beaten eggs, lemon juice, zest, and salt, cooking until thickened.
  9. Whip heavy cream and powdered sugar until stiff peaks form.
  10. Assemble by layering the cooled cake with lemon curd, whipped cream, and fresh berries, garnishing with mint leaves.