Beat egg whites until stable, but soft peaks. It is important not to interrupt. In the process of whipping add the sugar gradually, a pinch of salt, vanilla, citric acid. Using a sieve add the flour mixed with baking powder. Gently with a spatula stir in the whites.

On the bottom of the form (20 cm) with "tube", cut a circle out of paper. We shift the dough. Form of grease is impossible, the dough should "climb" up. Bake in a pre heated oven at 165-170 degrees until it will turn brown, 50 minutes.

The finished cake, not pulling from the form, the "dress" on any bottle upside down so the cake in the cooling process is not a donkey. Leave in this position until cool. Of course you can just put "head down" on the table, but it can "sweat" and fall off.

From cooled cake to gently pry the sides with a thin knife and pull out of shape. The bottom will go just the same there paper.)))

Cut into 3 layers crosswise. Lower oil with lemon Kurd.

Cover with the second Korzh, which lubricate the whipped with powdered cream. Cover third Korzh. Sprinkle obilno powder. Decorate according to your taste. And can not be cut, and in the middle of the "hole" to put whipped cream or other cream. This is often how it is served. Garnish with strawberries. With strawberries I love this cake the most.

Lemon Kurd. Lemons a good wash in hot water. I take the cloth, brought or bright yellow and large lemons, to me they seem more fragrant and less bitter and sour. Carefully remove the zest, so that there are two or the white part - it is bitter. It is best to remove a special grater or a knife. Squeeze out the juice. Mix juice, sugar, zest and butter and bring to a boil over medium heat. Lightly beat the eggs and a thin stream to enter into lemon mixture. Continuing to stir, cook until thick on low heat after boiling for 2-3 minutes. The cream strain through a sieve and allow to cool, pour into a container with a lid. Store in refrigerator 3-4 days.