Genoise: Heat oven to 350 degrees F. Coat two 8 x 2-inch round baking pans with nonstick cooking spray; line bottoms with waxed paper; coat paper with cooking spray.

Sift together cake flour and 1/4 cup sugar into a bowl. In medium-size metal bowl over simmering water, combine eggs, remaining 3/4 cup sugar and cream of tartar. Beat on medium speed for about 4 minutes or until mixture reaches about 110 degrees F on instant-read thermometer, is light colored and doubled in volume.

Remove bowl from simmering water; continue to beat about 5 minutes or until very light, tripled in volume and mixture forms ribbons when turned-off beaters are lifted. Sift flour mixture over top in 2 additions, gently folding in. Spoon 1 cup of the batter into a small bowl. Fold in the melted butter; fold back into the batter. Divide evenly between the prepared pans.

Bake in 350 degrees F oven 20 minutes or until tops spring back when lightly touched and sides just begin to pull away from pans. Run thin knife around sides of pans to loosen cakes if necessary; unmold onto racks. Remove waxed paper; cool cakes.

Filling: Slice each cake in half horizontally to form total of 4 layers. Place one layer on cake plate or pedestal. Spread top with 1/3 cup raspberry jam. Continue with 2 more layers, covering each layer with 1/3 cup jam. Top with fourth cake layer.

Frosting: Whisk together lemon juice, water, cream of tartar, egg whites, sugar and corn syrup in large metal bowl. Place in skillet filled with 1 inch of simmering water. Beat on low speed with hand mixer, until whites register 140 degrees F on instant-read thermometer, about 4 minutes. Increase speed to high and beat for 5 minutes; the mixture will be very thick. Remove bowl from simmering water. Beat 2 to 3 minutes to cool.

Spread frosting over sides and top of cake. Serve at room temperature, or chill 1 hour.