1.  This recipe makes 2 flag cakes. Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper.

2.  In a mixing bowl, combine the flour, lemon zest, and 1/3 cup sugar.

3.  In a separate bowl, combine the water, cream of tartar, vanilla, lemon juice and egg whites.

4.  Beat the egg white mixture at medium speed to form a foam. Once the mix begins to foam, increase the speed to high and add the 1/4 cup sugar a little at a time until the egg whites form stiff but soft peaks. Do not overbeat the egg whites. They should not appear dry.

5.  When the egg whites are thoroughly beaten, using a spatula, fold the flour mixture into the egg whites a little at a time. Continue to fold until the flour has completely dissolved within the egg whites. Continue this process until all of the flour mixture has been folded into the egg whites.

6.  Pour the batter into the jelly roll pan. Place the pan in the oven on the center rack and bake for 40 minutes or until the cake is a deep golden brown. Turn the pan 180 degrees halfway through the baking time to ensure the cake bakes evenly.

7.  While the cake is baking, dice the strawberries and kiwi and set aside.

8.  When the cake has finished baking, let it cool for at least 1 hour before assembling the flag.

9.  Once the cake has thoroughly cooled, remove the parchment paper from the cake. Also, cut off any crisp edges and reserve them for another use.

10.  Cut the cake into 2 equal rectangles. On the top, left side of each cake, make a green stripe by adding the diced kiwi. On the top, right side of each cake, add the diced strawberries. Make the stripes equal widths. In the center of each cake, top with whipped cream. Plate the cakes and serve.