15 servings

Ingredients

 6 beaten egg yolks

 1 cup sugar

 ¾ cup juice (1/2 orange and 1/4 lemon)

 1 ½ tablespoons lemon rind

 1 envelope gelatin

 ½ cup cold water

 6 egg whites, beaten

 ¾ cup white sugar

 1 prepared angel food cake

whipped cream, to serve

cherries, garnish

Method

1. Cook egg yolks, sugar, juice in a double boiler until it coats a spoon. Remove from heat and add lemon rind.

2. Soak gelatin in cold water. Stir into egg yolk mixture and allow to cool.

3. Beat egg whites and white sugar until thick and fold into cool custard, before custard sets.

4. Grease 10×14 pan. Break up 1 angel food cake into small pieces. Put layer of angel food in pan. Pour half of custard over cake, then alternate with cake, then custard. Let stand several hours in refrigerator before serving. May be served topped with whipped cream and cherry.