Method
1. Grease a 20cm-round ring cake pan. Line base and sides with baking paper.
2. Beat egg whites and lemon juice in a large bowl with an electric mixer until frothy. Add vanilla extract and cream of tartar, beat on high speed until soft peaks form. Gradually beat in icing sugar until firm peaks form.
3. Sift flour three times. Gently fold flour into egg white mixture until just combined. Spoon mixture into prepared pan. Spread top evenly using a spatula.
4. Cook in a moderate oven (180C) for about 30 minutes or until cooked when tested. Cool cake in pan.
5. To serve, spread top and sides of cake with whipped double thick cream. Decorate with fresh flowers and silver cachous.

Hint. When using fresh flowers, cut away stems and place flowers on cake. Remember to discard flowers before eating.