3. To the egg yolk bowl, add the 60 g of sweetener and whip at high speed until the mixture is very pale yellow and increased in volume. Add the lemon zest, lemon juice, vanilla and oil. Whip until well combined
5. To the egg whites bowl / stand mixer bowl, add 1 tsp of lemon juice and whip at high speed until egg whites are foamy and no egg white liquid is visible on the bottom. Add one tablespoon (15 g of the 30 g) of sweetener at a time, whipping to combine before adding the second tablespoon. Whip to a a medium stiffness stage
6. Add about 1/3 of the whipped egg whites to the bowl with the egg yolk and almond flour mixture and stir in well to loosen the mixture. Add the rest of the egg whites and very gently fold in the whites to combine. Try not to deflate the whipped egg whites
7. Pour the cake batter into the prepared spring form pan. Run a knife or thin skewer through the batter to remove any large air pockets. Shake the pan gently and then gently drop the pan onto the counter a couple of times to even out the batter
8. Place the pan just off center position of your preheated oven and bake for 30 -35 minutes. Test with toothpick for a slightly moist center after 30 minutes. Bake for 5-minute intervals if more time is needed – DO NOT OVERBAKE. Turn off the oven, prop the door open and let cool in the oven for 10 minutes. Remove the cake from the oven and let the cake cool in the spring form pan for 20 minutes. Then remove from pan and let cool completely on a wire rack
9. TRADITIONAL DECORATION: This is a cake dedicated to St James the Apostle, who is the patron saint of Spain. If you want to make it very authentic, use a template of the traditional cross, placing the cutout in the center and then sprinkling confectionery sweetener on top. Carefully remove the cut out. Enjoy!