This cake is slightly different in that the sponge is made with oil instead of solid fat. I use groundnut oil because it has no flavour, but if you've only got corn oil handy that will do.
5oz (150g) plain flour
1oz (25g) cornflour
2 level teaspoons baking powder
1/4 teaspoon salt
5oz (150g) caster sugar
2 large eggs, separated
3fl oz (75ml) groundnut oil, plus 1 tablespoon
zest and juice of 1 large lemon
For the cake filling and covering:
1/2 pint (275ml) whipping cream
4 tablespoons lemon curd (preferably home-made)
Pre-heat the oven to gas mark 4, 350°F (180°C).
Brush 2 x 7 inch (18 cm) sandwich tins with oil, then line the bases with circles of greaseproof paper or baking parchment and brush the paper with oil as well.
Sift the dry ingredients into a bowl and stir in the sugar. Then in another bowl, combine the egg yolks with the oil and 3fl oz (75ml) water. Beat this liquid into the dry ingredients to form a smooth batter, adding the lemon juice and rind as well.
Then whisk the egg whites until stiff but not dry and carefully fold these into the batter. Then divide the mixture equally between the two prepared tins. Bake them in the centre of the oven for 40 minutes or until the cake has shrunk slightly from the sides of the tins and the centre feels springy. Leave them to cool in the tin for a minute or two then turn them out on to a wire rack, and leave to cool.
To finish off, spread the base of one cake round with 2 tablespoons lemon curd. Then put the rest of it in a bowl with the whipping cream and beat until it thickens. Spread the other cake base with about a third of the cream; sandwich the two rounds together then use the remaining cream to cover the top and sides of the cake, smoothing it over evenly with a palette knife.
Finally, using a large knife, make a pattern on top of the cake, dividing it into eight sections, then decorate each section with angelica cut into diamond shapes like 'leaves'.