Beat the egg yolks until ribbon stage. (Google if you do not know what this means), don't overbeat.
Add all the rest of the ingredients and fold in. If the ingredients do not mix well, sieve it.
Beat the meringues until almost stiff peaks. (Kitchen aid #6, 4 minutes)
Fold in the meringue into the egg yolk mixture, 1/3 at a time.
Pour into a tube tin, level the top as much as you can.
Bake in 160C over, with a pan of water on a shelf just below the cake's shelf. You want the cake on the lowest shelf possible. Way below the middle.
Bake for 1 hour.
Hang it upside down immediately, and remove when it has cooled to 70C, about 20 minutes later.