Juice of 1 lemon
1 env. plain gelatin
1 c. orange juice
1 c. sugar
1/4 tsp. salt
1 pt. whipping cream, whipped
1 (10 oz.) angel food cake

Add water to lemon juice to make 1/2 cup liquid. Dissolve gelatin in liquid. Bring orange juice to a boil, add to gelatin. Add sugar and salt and stir well. Let cool until slightly thick and syrupy. Fold in whipped cream. Put in refrigerator to thicken. Tear up angel food cake in bite size pieces. Put 1/2 the cake in a 9"x13" pan. Pour half of the mixture over the cake. Repeat with remaining cake and mixture. Refrigerate overnight.

HINTS: May tint mixture with yellow food color, if desired.

Coconut, red cherries or toasted almonds sprinkled on top make nice variations.