GETTING READY
1. Separate eggs, whites in large bowl and place yolks in small bowl.
2. Let whites warm to room temperature — 1 hour.
3. Preheat oven to 350F.

MAKING
4. Sift together flour, baking powder and salt.
5. Add cream of tartar to egg whites and beat with electric mixer at medium speed, until foamy.
6. Gradually beat in 1/2 cup sugar, a tablespoonful at a time.
7. Continue beating until stiff, glossy peaks form when beater is raised.
8. With same beater, beat egg yolks until thick and lemon-colored.
9. Gradually beat in remaining sugar, a tablespoonful at a time and beat until thick and light - 2 minutes.
10. In measuring cup, combine 1/4 cup water, vanilla and lemon juice.
11. At low speed, blend flour mixture, one third at a time, into egg-yolk mixture alternately with water mixture and beat for 1 minute.
12. With wire whisk or rubber scraper, fold into egg- white mixture.
13. Pour batter into 2 ungreased 8-inch layer-cake pans.
14. Bake 25 to 30 minutes just until surface springs back when lightly pressed with fingertip.
15. Invert pans, setting rims on 2 other pans and cool for 1-1/2 hours.
16. Loosen around edge and tap inverted pan on counter top, to loosen.
17. Spread one layer, crust side down, with currant jelly.
18. Top with other layer, crust side up.

SERVING
19. Sprinkle top with confectioners' sugar put through a sieve, if desired and serve.