Flower Garden Cake

• 6 eggs
• 1 1/2 c. sugar
• dash of salt
• 1/2 c. or juice of 3 fresh lemons
• 1 1/2 Tbsp. grated lemon peel
• 1 envelope unflavored gelatin
• 3 Tbsp. cold water
• 1 angel food cake
• 1 qt. whipped cream

1. Beat 6 egg whites stiff; add pinch of salt and 3/4 cup sugar together.
2. Set aside.
3. Beat yolks, 3/4 cup sugar, 1/2 cup lemon juice and lemon rind.
4. (Soak unflavored gelatin in 3 tablespoons cold water and set aside.)
5. Cook yolk mixture until it is bubbly and coats the spoon.
6. Add gelatin; fold in egg white mixture while still very warm.
7. Pour over torn pieces of angel food cake in alternate layers in angel food cake pan; refrigerate overnight. Frost with whipped cream.
8. This recipe should be doubled if using large angel food cake.

eggs, sugar, salt, or juice, unflavored gelatin, cold water, cake, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508710 (may not work)