For cake :
1-3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon, zest of
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
For filling :
1 cup heavy whipping cream
2-1/2 cups prepared lemon flavor instant pudding and pie filling
For cake :
Preheat oven to 350°F.
In a large bowl, combine flour, baking powder, salt and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind and beat with electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar and beat until peaks are very stiff and shiny.
Fold in 1/3 of egg whites to batter, then quickly fold in remaining whites until no streaks remain.
Pour batter into ungreased 10″ tube pan. Bake at 350°For 60 minutes or until tests done.
Invert cake and cool completely in pan. Remove cake from pan.
For filling:
Beat whipping cream to stiff peaks and fold in lemon filling. Chill until stiff.
Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread rest of filling on top layer. Decorate with lemon slices.