Preheat oven to 350º F/ 180º C. Line two 7 inch/ 18 cm cake pans with circles of parchment paper. Grease very well the the pans inside.

Combine the flour and the baking powder and the salt in a medium bowl. Mix well to blend

Separate the eggs (yolks and whites) into two large bowls.

Whip the egg whites with an electric mixer until thick and foamy.

In the second bowl add the sugar and the vanilla extract to the yolks. Beat with the mixer until the mixture becomes thick and pale.

Using a rubber spatula gradually add the flour mixture to the yolks. When the batter starts thickening, start adding from the egg whites. Alternate both mixtures, folding them gently into the yolks to create a smooth and fluffy batter. Don’t overmix: you need to keep the air inside as much as possible.

Divide the batter between the two pans. Bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.

Let the cakes cool in the pans for 15-30 minutes. Carefully run a knife around the edges to release them. Remove the cakes from the pans and let them cool until room temperature on a wire rack.

When the cakes are coold, make the whipped frosting.

Soak the gelatin into the water.

While the gelatin blooms, whip the cold cream together with the powdered sugar and vanilla until the mixer starts leaving traces. Don’t whip completely! Place the bowl with the cream in the fridge.

Melt the gelatin on a double boiler. Let it cool for a few minutes if necessary. It should not be hot but lukewarm.

Slowly add the gelatin mixture to the whipped cream while beating with the mixer at a high speed.

If the resulting frosting seems too runny, let it cool for 10 minutes in the fridge - don’t leave it too long as it might become too thick and hard to spread!

Assemble the cake right away.

Use a long serrated knife to cut the two cake bases horizontally into 2 layers each.

Ideally use a cake ring or a spring form pan to help you assemble the cake evenly.

Place one layer on a serving plate. Use a piping bag to spread a circle of the whipping cream around the edges of the cake. Spoon lemon curd inside the circle.

Cover with a second layer and repeat the process and then with the third and once again repeat the frosting. Top with the fourth layer.

Spread the remaining whipped cream on top and around the sides of the cake, as much as you have left. It is ok if the cake stays naked on the sides.

Let it stay in the fridge for at least 4 hours or overnight.

Spread the remaining lemon curd on top before serving.