1 Angel Food cake (store bought)
6 egg yolks, beaten
3/4 c. sugar
3/4 c. lemon juice
1 1/2 tbsp. grated lemon rind
1 tbsp. (1 envelope) unflavored gelatin
1/4 c. water
6 egg whites, beaten stiff
3/4 c. sugar
A few drops yellow food coloring

Trim crusts from Angel Food cake and tear cake into medium size pieces. Combine egg yolks, 3/4 cup sugar, lemon juice, and grated rind. Cook over hot, not boiling, water until mixture coats spoon. Add gelatin softened in cold water. Cool until partially set and then fold in egg whites that have been beaten with remaining 3/4 cup sugar. Add a few drops of yellow food coloring. Arrange 3/4 of the cake pieces loosely in bottom of 10 inch tube pan. Pour 1/3 of custard mixture over cake pieces so that it runs between the pieces. Continue until there are 3 layers of cake and custard. Chill until firm and then rub tip of knife around the edge of cake and center tube. Dip pan in hot water and unmold cake onto serving dish. Fill center with sweetened, flavored whipped cream.