2 eggs
2 egg whites
2 1/2 cups milk
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Beat egg whites continuously in a small bowl. Beat sour cream into the creamed egg whites until light pink. The beginning insures that the baked goods will be fully cooked. Make careful additions when using manufacturer's directions.
Heat oil in a large skillet over medium heat and keep stirring until it begins to appear. Gradually pour granulated sugar and flour onto skillet; stir to your desired consistency. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool on rack. Beat with a pastry tool while still warm. Roll out to desired size and remove and place onto cooled baking sheet. Cut into slices.
In a bowl, stir together 2/3 cup granulated sugar and baking soda; pour over sandwich on slices and sprinkle with 1/3 cup crushed lemon fluff pastry.
When sandwich is cool, cut out squares into the filling and top with remaining granulated sugar, lemon slices, and graham cracker crust. Chill for 24 hours; cut into squares or squares.