1 c. finely cut prunes
2 eggs, separated
1 1/2 c. sugar
2 1/4 c. unsifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. oil
1 c. milk
2 tsp. lemon rind
Topping: Whipping cream, whipped to peaks

In small bowl beat prunes, egg whites and 1/2 cup sugar until stiff to form prune whip.

In large bowl stir flour, remaining sugar, baking powder and salt. Add oil, 2/3 cup milk and lemon rind. Beat 1 minute medium speed on mixer.

Scrape bottom and sides of bowl constantly. Add remaining milk and egg yolks. Beat 1 minute. Fold in prune whip. Pour into greased and floured pan (s) at 350°F for 35 minutes.