Mix the flour and baking powder together and strain it 2-3 times. Keep aside.
Crack the eggs and separate the whites and the yolks and keep them in separate bowls. Make sure that the whites don’t mix with the yolks
Beat the egg whites with an electric beater thoroughly and create a meringue so that it is light and fluffy.
Keep aside half of the meringue in a different bowl.
Add the sugar to the other half of the meringue one spoon at a time and beat it.
Now on to the egg yolk- Beat it.
Add the salt, lemon juice and lemon grind to the mixture. Stir and add the vanilla essence.
Add the yolk mixture to the meringue mix. Fold steadily clockwise.
Keep folding and as you fold, start adding the flour one tablespoon at a time.
Make sure not to fold too fast lest the meringue becomes watery.
After you are done mixing, add the other half of the meringue that you had kept aside earlier.
Prepare the baking tray by placing greasing paper to the base of the tray, cut to its shape. Also place greasing paper to the inner sides of the baking tray. Make sure the height of this paper is twice that of the baking tray. This will allow the cake to rise freely later on.
Grease the paper with ghee
Pour the cake mixture into the baking tray and set it properly.
Pour one teaspoon of ghee on top of the mixture
Place the baking tray with the cake mixture into the oven
Set the temperature to 160°C and bake for 20 minutes.
Take the cake out and poke it with a fork or knife to check if it has cooked fully. It should be fluffy and fully risen.