1 c. finely cut, cooked prunes
2 eggs, separated
1 1/2 c. sugar
2 1/4 c. cake flour
3 tsp. salt
1/4 c. vegetable oil
1 c. milk
2 tsp. grated lemon rind

Heat oven to 350 degrees. Grease and flour 2 pans. In small bowl, beat prunes, egg whites, and 1/4 cup sugar until stiff to form prune whip. In large bowl, mix flour, remaining sugar, baking powder, and salt. Add vegetable oil, 2/3 cup milk, and lemon rind; beat 1 minute at medium speed on mixer or 150 strokes by hand. Scrape bottom and sides of bowl constantly. Add remaining milk and egg yolks; beat 1 more minute, scraping bowl frequently. Fold in prune whip. Pour into prepared pans. Bake 35 minutes. Fill and frost with 1 1/2 cups whipping cream. Decorate with prune halves.