Lemon Chiffon Cake

1

Soak the gelatin in cold water for about 10 minutes; set aside until softened

2

Separate the eggs, placing the whites in a large bowl and the yolks in a saucepan

3

Gently beat the yolks with a spoon

Add the lemon juice, sugar, salt, and zest

4

Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a metal spoon (about 12 minutes)

5

Add the softened gelatin and lemon zest, stirring until the gelatin dissolves

Remove from heat; let cool slightly

6

Refrigerate, stirring occasionally, until chilled and set (about 35 minutes)

7

While this is happening, prepare the whipped cream filling

8

Beat the egg whites until they form soft mounds when lifted with a spoon

9

Add the remaining sugar in small increments, beating well after each addition, until stiff peaks form

10

Gently fold the gelatin mixture into the egg whites

Place the mixture gently onto the prepared cake pan and smooth the top

Refrigerate until firm (3 to 6 hours)

11

To serve: whip the whipped cream to stiff peaks

Spread half over the cake and, with the remaining, decorate the edge with a cake decorator.