Use a 25 cm angel food cake or a sponge cake. Combine the lightly beaten egg yolks, 0.75 cup sugar, lemon juice and rind. Cook in the top of a double boiler over hot, not boiling, water until mixture coats a spoon. Remove from heat and stir in the plain gelatin (one envelope) that has been soaked in the quarter cup water. Beat egg whites until stiff and gradually add the remaining sugar, beating constantly. Fold in the custard gently.

Tear cake into small pieces and arrange in the bottom of a greased tube pan. Pour custard over cake and alternate layers of cake and the custard until all is used, ending with a cake layer.

Chill until firm. Unmold and serve with whipped cream. You can decorate this dessert with candied cherries or other fruits and nuts if desired.