|Unflavored gelatin||1 1⁄2 Teaspoon (0.5 Envelope)|
|Egg yolks||3 , beaten|
|Grated lemon peel||3⁄4 Teaspoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Yellow food coloring||3 Drop|
|10 inch tube angel cake||1|
Combine gelatin and 1/2 cup sugar in top of double boiler; add yolks, lemon peel and juice.
Cook over hot, not boiling, water, stirring constantly until slightly thick and gelatin is completely dissolved, about 5 to 8 minutes.
Cool until partially set.
Beat egg whites till soft peaks form; gradually add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Tint with few drops yellow food coloring.
Trim or brush crusts from cake.
Cut crosswise in 3 equal layers.
Spread bottom layer with half the gelatin mixture; add second cake layer and spread with remaining gelatin; top with third cake layer.
Frost with whipped cream.