Flower Garden Cake
3/4 cup sugar
6 egg yolks, 6 egg whites separated
3/4 cup lemon juice
grated rind of 2 lemons
2 envelopes of plain gelatin
1/2 cup cold water
3/4 cup sugar
Angel food cake
whipped cream
Make a custard of the following ingredients: sugar, egg yolks, lemon juice,
and grated rind of lemons.
The custard should be cooked over water until it coats a spoon.
Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
In a bowl, beat 6 egg whites very stiff and add gradually 3/4 cup sugar. Pour the lemon custard into egg whites.
Tear into bite size pieces one large angel food cake then fold into above mixture lightly with two forks.
Grease 8 x 12" baking dish with salad oil and pour mixture into dish.
Place in refrigerator and leave overnight.
Before serving, ice with whipped cream. (Remove from refrigerator one hour before serving)