---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 12 Servings
            -Patricia Dwigans fwds07a-
   1 1/2 c  Egg whites; 10-12 large
   1 1/2 c  Powdered sugar; sifted
       1 c  Cake flour; sifted, OR
            - all purpose flour
   1 1/2 ts Cream of tartar
       1 ts Vanilla
       1 c  Sugar
       1 ts Lemon peel; finely shredded
 -------------------------------LEMON FILLING-------------------------------
     3/4 c  Sugar
       1 pk Unflavored gelatin
         ds Salt
     3/4 c  Cold water
       1 ts Lemon peel; finely shredded
       3 tb Lemon juice
            Yellow food coloring;
            - optional
       1 c  Whipping cream
            Powdered sugar
            Lemon slices; quartered,
            - optional
      In a very large mixing bowl, bring egg whites to room temperature.
   Meanwhile sift powdered sugar and flour together 3 times. Set flour mixture
   aside.  Add cream of tartar and vanilla to egg whites. Beat till soft peaks
   form.  Gradually add the sugar, 2 tablespoon at a time until soft peaks
   form.  Sift about 1/4th of the flour mixture over the egg white mixture,
   then gently fold in. Repeat sifting and filding in the remaining flour
   mixture, using 1/4th of it each time. Gently fold in lemon peel.
      Gently cut through cake batter with a knife or metal spatula. Bake on
   lowest rack in a 350~ oven for 40-45 minutes or till top springs back when
   lgihtly touched. Immediately invert cake in pan. Cool completely.
      Using a narrow metal spatual loosen sides of cake from pan. Remove cake
   from pan.  Using a serrated or very sharp knife, cut off the top 1-inch of
   the cake; set aside. With the knife held parallel to the side of the cake,
   cut around the hole in the cente rof the cake, leaving a 1-inch thickness
   of cake around the hole, then cut around inside the outer edge of the cake,
   leaving the outer cake wall 1-inch thick.
      Using a spoon remove center of cake, leaving 1-inch thick base. Place
   the hollowed out cake on a serving plate. Spoon filling into the hollowed
   out section. Replace the top of the cake. Cover and chill for 4-24 hours.
   Before serving, sift powdered sugar over the cake; if desired, garnish with
   lemon slices.
      Lemon Cake Filling.  In a saucepan, stir together sugar, gelatin and
   salt.  Gradually stir in cold water. Stir in lemon peel and lemon juice.
   Heat and stir just till gelatin dissolves. If desired, stir in a few drops
   yellow food coloring. Cool lemon gelatin mixture in a bath of ice water,
   stirring constantly for 5-8 minutes or till mixture is the consistency of
   corn syrup. Remove lemon-gelatin mixture from ice water; set aside.
      In a medium bowl beat 1 cup whipping crem till soft peaks form. Fold
   1/4th of the whipped cream into the lemon gelatin mixture back into the
   remaining whipped cream. Chill 5 minutes or till the mixture mounds when
   spooned.  Makes 3 cups.