Flower Garden Cake - cooking recipe

Ingredients

6 eggs
1 1/2 c. sugar
dash of salt
1/2 c. or juice of 3 fresh lemons
1 1/2 Tbsp. grated lemon peel
1 envelope unflavored gelatin
3 Tbsp. cold water
1 angel food cake
1 qt. whipped cream

Preparation

Beat 6 egg whites stiff; add pinch of salt and 3/4 cup sugar together.
Set aside.
Beat yolks, 3/4 cup sugar, 1/2 cup lemon juice and lemon rind.
(Soak unflavored gelatin in 3 tablespoons cold water and set aside.)
Cook yolk mixture until it is bubbly and coats the spoon.
Add gelatin; fold in egg white mixture while still very warm.
Pour over torn pieces of angel food cake in alternate layers in angel food cake pan; refrigerate overnight. Frost with whipped cream.
This recipe should be doubled if using large angel food cake.