Flower Garden Cake - cooking recipe

Ingredients

3/4 cup sugar
6 egg yolks
6 egg whites, separated
3/4 cup lemon juice
2 lemons, rind of
2 (7 g) envelopes plain gelatin
1/2 cup cold water
3/4 cup sugar
1 angel food cake
whipped cream

Preparation

Make a custard from the following ingredients: sugar, egg yolks, lemon juice, and grated lemon rinds. The custard should be cooked over water until it coats a spoon.
Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
In a bowl, beat 6 egg whites until very stiff and add gradually 3/4 cups sugar.
Pour the lemon custard into egg whites.
Tear into bite sized pieces, one large angel food cake, then fold into above mixture lightly with two forks.
Grease 8x12 baking dish with salad oil and pour mixture into dish.
Place in refrigertor and leave overnight.
Before serving, top with whipped cream. Remove from refrigerator 1 hour before serving.