Grease and flour 2 (8”/20 cm) round layer cake pans; line with wax or
parchment paper. In small bowl, combine ground almonds, flour and salt; set
aside.
In large mixer bowl, beat liquid egg whites and cream of tartar until soft
peaks form. Gradually add sugar, beating until soft shiny peaks form. Add
lemon juice and almond extract; beat for 1 more minute.
Sprinkle almond mixture over egg mixture; fold in gently and quickly. Pour
into prepared pans.
Bake at 180°C 15-20 minutes or until light golden brown. Let cool
in pans 10 minutes, run knife around edges and turn out onto rack to cool
completely.
