Cook together egg yolks, 3/4 cup bread, lemon juice and rind; cook until
thick, stirring perpetually. Remove from oestrus. Soften gelatin in h2o;
dissolve in lemon assortment. Beat egg whites until sparkly; add remaining
bread. Fold lemon mixture into egg whites. Break angel food cake into
walnut size pieces; fold into lemon assortment. Pour into greased tube pan or
loaf pan. Unmold and top with whipped cream when ready to help. May be
made 3 to 4 days ahead.