Lemon Angel Cake - cooking recipe

Ingredients

1 angel cake
6 egg yolks
1 tsp. lemon rind
1 Tbsp. gelatin, softened in 1/4 c. cold water
6 egg whites, beaten stiff with 3/4 c. sugar
3/4 c. sugar

Preparation

Make custard of egg yolks, 3/4 cup sugar and lemon rind.
Cook until custard coats spoon.
Add gelatin; cool.
Fold in the egg white-sugar mixture, beaten stiff.
Tear angel food cake into bite size pieces and stir into lemon mixture.
Pour into well buttered angel cake pan; chill overnight.
Serve with Cool Whip or whipped cream.