Angel Custard Royale

 

1 10-inch angel cake
6 beaten egg yolks
3/4 cup sugar
3/4 cup lemon juice
1.5 teaspoons grated lemon peel
1 tablespoon (1 envelope) unflavored gelatine
1/4 cup cold water
6 stiff-beaten egg whites
3/4 cup sugar
Few drops yellow food coloring.

Trim crusts from angle cake.
Tear cake into pieces. 
Combine egg yolks, 3/4 cup sugar, lemon juice and peel.
Cook over hot, not boiling, water until mixture coats spoon.
Remove from heat; add gelatine softened in cold water. 
Cool until partially set.
Fold in whites beaten with remaining 3/4 cup sugar.  
Add yellow food coloring.  
Arrange a third of cake pieces loosely in bottom of a 10-inch tube pan. 
Pour over a third of custard mixture so it will run between cake pieces.  
Continue till there are 3 layers of cake and 3 of custard. 
Chill until firm.  
Invert on platter. 
Fill center with whipped cream. 
Serves 12. 

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