Royal Angel Food Cake

• 1 (10-inch) angel cake
• 6 egg yolks, beaten
• 3/4 c. sugar
• 3/4 c. lemon juice
• 1 1/2 tsp. grated lemon peel
• 1 Tbsp. gelatine
• 1/4 c. cold water
• 6 egg whites, stiffly beaten
• 3/4 c. sugar
• a few drops yellow food coloring

1. Trim crust from angel cake.
2. Tear cake into pieces.
3. Combine egg yolks, 3/4 cup of sugar, lemon juice and peel.
4. Cook over hot, not boiling water, until mixture coats spoon.
5. Remove from heat and then add gelatine softened in cold water.
6. Cool until partially set.
7. Fold in egg whites beaten with remaining 3/4 cup sugar.
8. Add yellow food coloring.
9. Arrange a third of cake pieces loosely in bottom of 10-inch tube pan.
10. Pour over a third of custard mixture so it will run between cake pieces.
11. Continue until there are 3 layers of cake and 3 of custard.
12. Chill until firm.
13. Invert on cake plate and fill center with whipped cream.
14. Serves 8.

angel cake, egg yolks, sugar, lemon juice, gelatine, cold water, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363693 (may not work)