Angel Custard Royal - cooking recipe

Ingredients

1 (10-inch) angel food cake
9 beaten egg yolks
1 c. sugar
1 c. lemon juice
2 tsp. grated lemon peel
2 envelopes unflavored gelatin
1/4 c. cold water
9 egg whites, beaten stiff
few drops yellow food color

Preparation

Divide cake into 3 parts.
Break into small pieces and line bottom of pan with 1/3 of cake.
Combine sugar, egg yolks, lemon juice and grated peel.
Cook over hot water (not boiling) until mixture coats spoon.
Remove from fire and add gelatin which has been soaked in cold water.
Cool until almost set.
Beat egg whites; fold in 1 cup sugar and add food color.
Arrange 1/3 cake in pan and alternately cake with custard.
Chill overnight. Remove from pan and cover with whipped cream.