Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    eggs -- separated
                        sugar
     1/8  teaspoon      salt
     1/4  teaspoon      grated lemon rind
   2      teaspoons     lemon juice
   1      teaspoon      lemon extract
     1/2  cup           all-purpose flour
   1      cup           milk
   1      can           condensed cheddar cheese soup -- (11 oz.)
     1/3  cup           cornstarch
   3      tablespoons   dark rum
     1/2  teaspoon      vanilla extract
   3                    egg yolks -- lightly beaten
                        confectioner's sugar
                        lemon slices -- (for garnish)

Preparation:

1. To prepare for cake, grease two 8-inch cake pans, line with waxed paper, grease and flour bottom and sides, then shake to remove excess flour. 2. Beat egg yolks, 1/3 cup sugar, salt, lemon rind, juice and extract until thick and lemon-colored; stir in flour. 3. Beat egg whites in a separate bowl until soft peaks form; gently fold egg whites into flour mixture. 4. Pour mixture into prepared pans; bake in preheated 400 F. oven 15 minutes. 5. Remove from pans, remove waxed paper and cool. 6. To make filling: a. In a saucepan, blend milk, soup, 1/2 cup sugar, cornstarch, rum and vanilla until smooth. b. Cook over low heat, stirring until thickened. c. Remove from heat; pour 1 cup hot liquid into beaten egg yolks, stirring constantly. d. Stir egg mixture into soup mixture; cook over low heat, stirring until thickened. e. Cover with waxed paper; cool to room temperature. 7. Cut each cake layer horizontally in half; spread 1/2 filling between each layer. 8. Stack layers; sprinkle top with confectioner's sugar and garnish with lemon slice