1. Separate the eggs. Reserve the yolks for later.

2. Place the egg whites into a large bowl. Whisk with an electric mixer until soft peaks form. Slowly sprinkle in the cream of tartar and caster sugar(2), adding the sugar a bit at a time. Whip until soft peaks form and then set aside.

3. In a mixing bowl combine the flour, baking powder, salt and caster sugar(1).

4. In a separate bowl combine the vegetable oil, egg yolks, water and Major Lemon Fruit Base (1).

5. With an electric mixer combine the wet and dry ingredients and then gently fold in the meringue.

6. Pour the mixture into a lined 25cm cake tin and cook in a pre-heated oven 175°C for about 1 hour or until cooked.

7. Leave to cool well.

8. Remove the cake from the tin and slice horizontally into 3 even layers. Set aside.

9. To make the lemon cream filling place the cream cheese, icing sugar and Major Lemon Fruit Base (2) in a electric mixer. Whip well to combine then fold in the whipped cream. Chill for 30 minutes.

10. Spread a 1/3 of the filling on the bottom layer of the cake, place on the middle layer of the cake and then spread a further 1/3 of the filling on top. Place last cake layer on top and then spread remaining filling on top. Decorate if desired.