Lemon Cream Cake

Lemon Cream Cake
5 egg whites
3/4 cup shortening
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

1 can Whipped White Frosting
1 can lemon pie filling

Seperate whites, allow to sit at room temperature for 30 minutes. Meanwhile, cream shortening and sugar with mixer in a bowl. Add vanilla. In another bowl combine dry ingredients. To sugar mixture, add dry ingredients alternatly with milk. (batter will look more like cookie dough) Beat egg white until stiff peaks. Fold into batter. Pour into 2 prepared 9 inch cake pans. 350 degrees for 15 minutes or until browned on top, springy to the touch, and just starting to pull away from the sides of the pan. Let them cool in the pans for 10 minutes. Remove from pans to cool completely. Place one layer on serving plate. Spread 1/2-3/4 cup lemon filling on top.(use as much as you feel is nescessary) Top with second layer. Mix another 1/2 cup of lemon filling with the can of frosting. You can also add a few drops of yellow food coloring if you want a brighter color. Frost the cake. If you have lemon filling left, refrigerate. You can mix it with some butter and make lemon butter for toast, scones, or muffins.
*with the 5 egg yolks I made Graham Craker French Toast:
2 or 3 layers of Cinnamon Graham Crakers
5 egg yolks
1 cup of milk
Layer the crackers in a 8 or 9 inch pan. Mix egg yolks and milk. Pour over crackers. Cover. Refrigerate for 1 hour or overnight. Bake 350 for 30 minutes or until slightly browned and set. The orginal recipe is on the back of the Cinnamon Graham Crakers box.