Preheat oven to 170°C, (340°F) static heat.

The cake is very easy to make, so I haven't included the steps in photos but you can watch the whole recipe on video.

Grease the cake tin with butter and dust with flour, then tip out the excess flour and do the same with the brown sugar. Grease and dust with brown sugar for a nice golden crust and, above all, for a little crunch under the tooth.

Separate the egg whites and egg yolks.

Beat the egg yolks with sugar until the mixture whitens. Reserve 2 tablespoons of sugar aside for stiffening the egg whites.

Whip the egg whites until stiff peaks form, adding the 2 tablespoons of sugar in three parts once they become foamy. Once all the sugar has been incorporated, whisk at maximum speed to obtain a firm meringue.

Add sifted flour, cornflour and baking powder to the egg yolk mixture. Mix well.

Add the lemon zest and mix, then add a little beaten egg white and whisk until well blended. Mix vigorously with the whisk.

Add the remaining meringue gently in 2 or 3 times. Use a rubber spatula, folding from bottom to top. You need to gently fold in the beaten egg whites to avoid deflating them. It's important to maintain an airy volume. That's what will make the Savoy cake rise and give it a light and airy texture.

Spoon the batter into the tin and level the top with spatula

Bake for 35-40 minutes until the top of the cake is golden brown. A skewer inserted into the center of the Savoy cake should come out dry. Do not open the oven until after 35 minutes.

Turn out onto a wire rack and leave to cool before filling or dusting with powdered sugar and serving.