Flower Garden Cake

Directions

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