This recipe never fails me, and I always get compliments on it! Soft peaks work better than stiff peaks for the meringue, so you don't have to whip the egg whites quite so long! (Stiff peaks will cause the sponge to fall when you take it from the oven.)
Also, I usually stabilize the whipped cream topping with gelatin so that it stays nice when I serve it. Lime zest would be lovely with this, and strawberries are as well.
