Lemon Cream Cake

1 3/4 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup sugar

1/2 cup vegetable oil

6 large eggs separated

3/4 cup water

1 tablespoon lemon zest

1/2 teaspoon cream of tarter

3/4 cup white sugar

For Filling

1 cup heavy whipping cream

2 cups prepared lemon pie filling 

1. For Cake: Preheat oven to 350 degrees.
2. In a large bowl, combine flour, baking powder, salt and 1/2 c sugar.

3. Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.

4. In a small bowl, beat egg whites and cream of tartar until peaks form.

5. Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny.

6. Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain.

7. Pour batter into ungreased 10" tube pan.

8. Bake at 350 degrees for 55-60 minutes or until tests done.

9. Invert cake and cool completely in pan.

10. Remove cake from pan.

11. For filling: Beat whipping cream to stiff peaks and fold in lemon filling.

12. Chill until stiff.
13. Slice cake horizontally into 2 equal layers.

14. Fill layers with filling.

15. Can also add fresh or frozen raspberries to the filling.