One large angel cake, broken into bite-sized bits. Dissolve 1 envelope gelatin in 1/4 cup cold water.

6 beaten egg yolks, not frothy
3/4 c. sugar
1 1/2 tsp. grated lemon peel
3/4 c. lemon juice
6 thickly beaten egg whites
3/4 c. sugar

Combine yolks, 3/4 cup sugar, peel and juice; cook over hot, not boiling water, until mixture coats the spoon. Remove from heat and add gelatin. Stir well and cool until partially set.

Beat egg whites stiff and add remaining 3/4 cup sugar. Be sure to use a large bowl, as you now fold in lemon custard and bits of cake. Coat the cake bits well, then pour entire mixture into a springform pan. Chill and serve with whipped cream.