6 egg yolks
¾ cup sugar
¾ cup lemon juice
grated rind of two lemons
¼ tsp. salt
Cook in double boiler until slightly thick. (I don't own a double boiler any more so I place a bowl over a pot of mildly boiling water).
Add 1 envelope gelatin softened in ¼ cup cold water.
Cool in fridge
Beat 6 egg whites until stiff. Gradually add ¾ cup sugar.
Fold into cooled custard.
Shred 1 angel food cake with a fork.
Mix with custard mixture.
Pour into greased bundt pan
Un-mold and frost with whipped topping made with 1 cup whipping cream, 1tbsp powdered sugar, ½ tsp vanilla. And if you're not in the mood to make whipped cream, use Cool Whip. Who the hell will know?
Now here comes the daffodil part of the cake. Place a small glass in center of cake holding daffodils. If they aren't available you may use any spring flower of your choice, or none at all. The world is your cake, so to speak. Enjoy!