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1 10-inch angel food cake
Grated rind of 2 lemons
1 envelope (1 tbs) unflavored gelatin
3/4 cup bottled or fresh lemon juice
1/4 cup cold water
1 cup whipping cream, whipped
6 eggs, separated
1 1/2 cups sugar
1 tablespoon powdered sugar

Rub surface of cake with hands to remove brown crumbs. Tear into bite-size pieces.

Add gelatin to cold water. Let stand.

Put egg yolks in the top part of a double boiler.

Beat slightly. Add half of sugar (3/4 cup), the lemon rind and juice. Stir and cook over water
until mixture coats spoon and is slightly thickened.

Remove from heat, add gelatin, stirring until dissolved fold 1 cup drained, crushed pineapple.

Beat egg whites until foamy. Gradually add remaining sugar (3/4 cup) and continue beating until stiff. Fold into the cooled custard.

Pour a half-inch layer of custard into an oiled 10-inch tube pan. Add a layer of angel food pieces, then some custard, alternating the layers until all is used. (Be sure to end with custard.)

Chill in refrigerator until firm, at least 6 hours or overnight. Unmold on a cake plate.

Sweeten the whipped cream with powdered sugar and use to "frost" the mold. Garnish with mandarin oranges, if desired. Yield: 12 to 16
servings.