Peach Angel Cake Recipe

Combine egg yolks, sugar, salt and lemon juice;
In a double boiler, cook over hot water until mixture coats a spoon. Place the gelatin in cold water to soften, fold the crushed peaches into the water and gelatin mixture. In a separate bowl beat egg whites until stiff, adding the 3/4 cup sugar while beating. Fold the custard from the double boiler and the peach mixture into the egg whites.

Tear the angel food cake into bite sized pieces; place a third of the pieces into a greased angel cake pan and alternate layers of cake pieces with the peach mixture. Place into the refrigerator to keep chilled.

At serving time, turn the cake out on an attractive cake plate, cover with whipped cream and garnish the top with sliced peaches.