Pour one cupful boiling water over two cups sugar, boil for five
minutes, then cool. Separate the whites from yolks of four eggs and
beat the yolks until thick; then add the syrup to them, beating
constantly; now add two cups flour sifted with one and one-half
teaspoons baking powder; add a pinch of salt and one teaspoon lemon
juice, then fold in the whites, beaten stiff and dry; spread in two
round layer cake tins, bake in a quick oven. When done, remove to warm
platter; spread with fine sugar and crushed berries. Place on top a
thick meringue of beaten egg whites seasoned with sugar and arrange
berries about the cake.