Instructions

1. Separate the yolks and whites of five large eggs. Place the whites in a large mixing bowl and the yolks in a medium size mixing bowl.

2. Beat the egg whites with electric beaters on high speed until they resemble whipped cream. This should take at least five minutes of constant beating.

3. Add 1 tbsp. of lemon juice to the egg yolks and beat the mixture until the yolks are broken and the entire mixture has a uniform yellow color.

4. Stir the egg yolks and 1 cup of sugar into the whipped egg whites with a wooden spoon. Mix just until the batter is uniform in color.

5. Fold in 1 cup of cake flour. Only stir the mixture enough to mix in the flour. Over-mixing could make your cake dense rather than airy.

6. Grease the bottom and sides of two 8-inch cake pans generously with 2 tbsp. of butter.

7. Divide the batter evenly between the greased cake pans.

8. Bake the cakes at 350 degrees Fahrenheit for approximately 30 minutes. The cake is done when the edges are lightly browned.

9. Remove the cake pans from the oven with potholders and place them upside down on a wire rack. Let the cakes cool upside down in the pans for one hour before you remove the pans.