Preheat the oven to 350°F (180°C). Line two 10-inch (25 ½ cm), two 8-inch (20 cm) and two 6-inch (15 cm) cake pans with parchment paper and set aside.

In a bowl of a stand mixer fitted with a whisk attachment, whip 9 eggs on high speed for 1 minute.

While continuing to mix, gradually add 1 ½ cups (12 oz/340 g) granulated sugar to the eggs, then continue to whip for 10 minutes, until pale, thickened and doubled in volume.

In a small bowl, combine 1 ½ cups (7 ½ oz/213 g) of flour with ¾ teaspoon of baking powder, then gently fold the flour mixture into the eggs in a few additions, until fully incorporated.

Divide the batter between the two 10-inch (25 ½ cm) cake pans (about 5 cups per pan) and bake for 22-28 minutes, until the top is golden brown and a thin knife inserted in the center comes out clean.

Let cool for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Mix the remaining cake layer ingredients in the same way as above and then divide the batter between the remaining pans in this way: for the 8-inch (20 cm) pans, you will need about 3 cups per pan and for the 6-inch (15 cm) pans you will need about 2 cups per pan. (The batter should come up about halfway up the sides of each pan.)

Bake for 22-28 minutes, until the tops are golden brown and a thin knife inserted in the center comes out clean.

Let cool for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

In a small saucepan over medium heat, combine the sugar, water and lemon zest and heat until the mixture is clear and simmering.

Let cool to room temperature, then stir in the fresh lemon juice.

Strain to remove the zest and any lemon pulp and set aside.

Have a 9-inch (23 cm), 7-inch (18 cm) and 5-inch (12 ½ cm) cake boards and 8 straws nearby.

Place one 10-inch (25 ½ cm) cake layer on the 9-inch (23 cm) cake board and brush the top and sides generously with the simple syrup.

Spread a thin layer of frosting across the top.

Create a dam of frosting around the top edges of the cake, then spread on a layer of raspberry jam.

Place the second 10-inch (25 ½ cm) cake layer on top. Cover the cakes with a very thin coating of frosting, then smooth away enough to leave the top and sides partially exposed.

In the same way fill and frost the 8-inch (23 cm) cake layer (using the 7-inch (18 cm) board) and 6-inch (15 cm) cake layer (using the 5-inch (12 ½ cm) board).

Insert four straws 4-inches (10 cm) apart in the center of the 10-inch (25 ½ cm) cake, then trim away any excess so that the straws are flush with the surface of the cake.

Place the 8-inch cake with its board on top of the inserted straws.

Insert the remaining four straws 2-inches apart in the center of the 8-inch (20 cm) cake, cut them so they are flush with the surface then place the final 6-inch (15 cm) cake on top.

Use any remaining extra frosting to smooth out any seams in the layers.

Refrigerate if not serving within 6 hours of assembly.