Begin by separating the egg yolks and whites into two large bowls.

In the bowl with the yolks, whisk together the sugar, milk, and vanilla extract until creamy.

Sift the cake flour and baking powder into the yolk mixture, mixing until smooth.

In the egg whites bowl, add lemon juice and beat until frothy, then gradually add sugar until stiff peaks form.

Gently fold the whipped egg whites into the yolk batter in thirds.

Heat a nonstick skillet over low heat, grease lightly and fill ring molds with batter.

Cook for 4-5 minutes until golden; remove molds and serve with toppings.