Preparation time: 40 minutes. Baking time: 30 to 35 minutes. Oven temperature: 350 degrees. Serves: 16. (One 9 inch cake.)

4 eggs, spearated
2 tbsp. hot water
Grated rind of 1 lemon
1/2 c. plus 2 tbsp. superfine sugar
3/4 c. all-purpose flour
1/4 c. cornstarch
1 tsp. baking powder
Mocha Butter-Cream Frosting, recipe follows
16 semi-sweet chocolate chips
1/2 c. sliced toasted almonds

1. Grease a 9-inch springform pan or loose-bottomed deep layer pan. Line with waxed paper.

2. In a bowl, beat egg yolks, water, lemon rind and sugar until creamy.

3. Beat egg whites until stiff but not dry. Put on top of yolk mixture.

4. Sift together flour, cornstarch and baking powder over egg whites. Gently fold into mixture. Pour into pan.

5. Bake on middle rack at 350 degrees for 30 to 35 minutes until light golden brown.

6. Run a knife around edge of cake. Invert on wire rack. Remove pan and paper. Cool. Cut into 3 layers.

7. Set aside 1/3 of frosting. Spread remaining frosting on layers, tops and sides. Arrange reserved frosting in dollops around cake. Top each with a chocolate chip. Garnish with almonds.

MOCHA BUTTER-CREAM FROSTING:

Beat 1 cup softened unsalted butter until fluffy. Add 1 teaspoon vanilla extract. Gradually beat in:

3 tbsp. instant coffee
Juice of 1 lemon
1 1/2 c. sifted powdered sugar

Beat until coffee dissolves.