Beat the egg yolks with the sugar until almost white in colour.

Add the melted butter and brandy to the flour and stir till well mixed.

Add brandy mixture to egg yolk mixture.

Beat the egg whites till frothy then add the lemon juice.

Gradually add the sugar and whip till firm but not yet stiff peak.

Add the egg yolk mixture to the meringue 1/3 at a time.

Line the base of a 20cm pan and pour the batter into the pan.

Bake at 160C for 60 minutes. Turn the heat to lower at 140C 15 minutes to the end of the baking time if you don't want the cake to crack.

Once out of the oven, drop the cake at 30cm height before turning it over to a cooling rack.

Cook completely before unmoulding and serving.