6 eggs, separated
11 oz sugar (divided approximately in half or so)
1/2 cup potato starch
1.5 oz almond meal, toasted
1/8 tsp cinnamon
2 tblspns lemon juice
1 1/2 tsp lemon zest
Grease and parchment line the pans (in my case, three 6" pans and 12 mini-muffin pans; it is wise to grease up the *entire* side of the pan, as this batter rises like there's no tomorrow). Start oven preheating to 325F.
Combine half the sugar with the potato starch, toasted almond meal, salt, and cinnamon in a large bowl. Mix in egg yolks, lemon juice, and zest.
Beat egg whites in another bowl until foamy; add the reserved half of the sugar; continue beating until stiff peaks form.
Fold a third to a quarter of the egg whites into the yolk mixture to lighten it; fold in the rest of the whites until fully incorporated.
Divide immediately between the pans and bake until golden brown (~25 minutes for me).
If needed, run a knife around the edge of the pan to loosen the cake before cooling - this will allow the cake to shrink more evenly (and yes, it will shrink - don't worry about how ridiculously tall they rise).
Stack layers and fill with raspberry sauce; frost with a fluffy, lightly lemon-flavored, "crusting" seven-minute icing. Enjoy.