Directions

1. Preheat oven to 170°C/150°fan/Gas 3. Grease and line 3 x 18cm (7in) round Victoria cake tins. In a bowl, whisk egg yolks and sugar for 5 minutes until pale, thick and creamy.
   Sift flour and baking powder into bowl, add zest and mix. In another bowl, whisk egg whites to soft peaks and gently fold into batter until combined.
   Divide batter between tins, smooth tops and bake for 20 minutes until risen and golden. Cool in tins for 5 minutes, then cool on a wire rack.
   Just before serving, whip cream to peaks. Thin curd with 4-5 tsp lemon juice. Set aside 10 whole meringues; crush the remaining six.

2. Place a sponge on a serving plate and spread with a third of whipped cream. Drizzle with a third of curd and scatter over half of crushed meringues. Place another sponge on top and repeat layers of cream, curd and meringue. Top with final sponge. Spread with remaining cream, drizzle over curd and marble into cream. Decorate with whole meringues. Serve within 30 minutes.