Makes 12 • From the kitchen of Grace Fugate Spencer
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
Directions
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)
MothersHeart 
That sounds amazing. Anytime I see cakes that use the yolks for one thing and the whites for another, I know I’m in for a treat. It may sound silly, but it’s so true.
Thanks for your warm comment !!
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