Recipe - Lemon Angel Cake

6 Eggs; separated
Three fourths cup Sugar
Three fourths cup Lemon juice
1 One half teaspoon Grated lemon rind
1 Envelope unflavored gelatin
One fourth cup Cold water
Three fourths cup Sugar
1 (10oz) angel food cake
Whipped cream

Cook together egg yolks, Three fourths cup sugar, lemon juice and rind; cook until
thick, stirring constantly. Remove from heat. Soften gelatin in water;
dissolve in lemon mixture. Beat egg whites until frothy; add remaining
sugar. Fold lemon mixture into egg whites. Break angel food cake into
walnut size pieces; fold into lemon mixture. Pour into greased tube pan or
loaf pan. Unmold and top with whipped cream when ready to serve. May be
made 3 to 4 days ahead.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.