1 (10") angel food cake
1/4 c. cold water
6 eggs, separated
1 1/2 tsp. grated lemon rind
1 env. unflavored gelatin
1 1/2 c. sugar
3/4 c. lemon juice

Rub surface of cake with hands to remove outer brown crumbs; tear into small pieces; set aside.

Add gelatin to water and let stand. Put egg yolks in top of double boiler; beat slightly. Add 3/4 cup sugar, lemon rind and lemon juice. Cook over hot water, stirring constantly, until mixture is slightly thickened. Remove from heat, add gelatin, stirring until dissolved. Cool.

Beat egg whites until foamy; add remaining 3/4 cup sugar and continue beating until stiff. Fold into the cooled custard. Pour a half inch layer of custard into an oiled 10" tube pan. Add a layer of angel food pieces, then some custard, alternating until layers are all used. (End with custard.) Chill in refrigerator until firm, at least 6 hours; unmold on cake plate. If desired, spread surface with sweetened whipped cream and garnish with cherries or mandarin oranges. Yield: 12 to 16 servings.