-------------------------------LEMON FILLING------------------------------ 0.75 c Sugar 1 pk Unflavored gelatin ds Salt 0.75 c Cold water 1 ts Lemon peel; finely shredded 3 tb Lemon juice Yellow food coloring; optional 1 c Whipping cream ----------------------------------GARNISH---------------------------------Powdered sugar Lemon slices; quartered, optional In a very large mixing bowl, bring egg whites to room temperature. Meanwhile sift powdered sugar and flour together 3 times. Set flour mixture aside. Add cream of tartar and vanilla to egg whites. Beat till soft peaks form. Gradually add the sugar, 2 tablespoon at a time until soft peaks form. Sift about 0.25th of the flour mixture over the egg white mixture, then gently fold in. Repeat sifting and filding in the remaining flour mixture, using 0.25th of it each time. Gently fold in lemon peel. Gently cut through cake batter with a knife or metal spatula. Bake on lowest rack in a 180ºC oven for 40-45 minutes or till top springs back when lgihtly touched. Immediately invert cake in pan. Cool completely. Using a narrow metal spatual loosen sides of cake from pan. Remove cake from pan. Using a serrated or very sharp knife, cut off the top 3 cm of the cake; set aside. With the knife held parallel to the side of the cake, cut around the hole in the cente rof the cake, leaving a 3 cm thickness of cake around the hole, then cut around inside the outer edge of the cake, leaving the outer cake wall 3 cm thick. Using a spoon remove center of cake, leaving 3 cm thick base. Place the hollowed out cake on a serving plate. Spoon filling into the hollowed out section. Replace the top of the cake. Cover and chill for 4-24 hours. Before serving, sift powdered sugar over the cake; if desired, garnish with lemon slices. Lemon Cake Filling. In a saucepan, stir together sugar, gelatin and salt. Gradually stir in cold water. Stir in lemon peel and lemon juice. Heat and stir just till gelatin dissolves. If desired, stir in a few drops yellow food coloring. Cool lemon gelatin mixture in a bath of ice water, stirring constantly for 5-8 minutes or till mixture is the consistency of corn syrup. Remove lemon-gelatin mixture from ice water; set aside. In a medium bowl beat 1 cup whipping crem till soft peaks form. Fold 0.25th of the whipped cream into the lemon gelatin mixture back into the remaining whipped cream. Chill 5 minutes or till the mixture mounds when spooned. Makes 3 cups. -----