Preheat the oven to 325°F.

Use a round Angel Food cake pan. Do not grease the pan.

Using a stand mixer, combine the egg whites, salt, and extract in the mixer bowl. Beat the mixture for 30 seconds. The mixture should be frothy. Add the cream of tartar and continue beating until the mixture forms stiff, glossy peaks.

Add the ¾ cups of sugar, ¼ cup at a time. Beat well between additions.

Fold in the half the flour and remaining ¾ cup of sugar. Once incorporated, fold in the rest of the flour.

Spoon the batter into the pan. Do not bang the pan on the counter to even out the batter. Use a spatula and gently spread the mixture around the pan until it’s even. Pop the pan in the oven and bake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.

Remove the cake from the oven. Set the cake upside on a bottle or a cone to let the cake cool. This will keep the cake from collapsing while cooling. Let the cake cool for 1 1/2 hours.

When the cooling process is done, loosen the edges of the cake with a knife. With the cake still in the pan, put the cake upside down on a serving platter. Gently, push the bottom piece of the pan down. This should release the cake from the sides of the pan. The cake should now be sitting on the serving platter. Remove the part of the pan with the sides. Then remove the bottom of the pan from the cake.

In a clean, dry mixing bowl beat the heavy whipped cream until soft peaks form. Fold in the lemon curd. Set aside.

Cut the cake in half horizontally. Remove the top half of the cake. Spread half the lemon curd filling on the top of the bottom half. Put the top half of the cake back on top of the bottom of the cake. Spread the other half of the lemon curd filling on top. Enjoy!

Store the cake, covered, in the refrigerator for up to 4 days… if it lasts that long.