Lemon Angel Roll

Ingredients:

• 1 small round or loaf angel food cake
• 6 egg yolks, beaten
• 3/4 cup sugar
• 3/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 package unflavored gelatin
• 1/4 cup water
• 6 egg whites
• 3/4 cup sugar

Instructions:

Remove the brown crust from the angel food cake and tear the white cake into small pieces. Beat the egg yolks. Soak the gelatin in the water until dissolved. Cook the yolks, 3/4 cup of sugar, lemon juice and zest until the custard sticks to a spoon. Add the gelatin and water and stir thoroughly. Beat the egg whites until stiff then add 3/4 cup of sugar. Add the mixture to the cooked custard and mix thoroughly with the cake pieces. Put in a cake pan and let stand overnight in the refrigerator.