Trim off the crusts and break into bite size pieces.
Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
Cook in double boiler until thickened (coats spoon).
Remove from heat and add 1 tbsp.
unflavored gelatin softened in 1/4 cup of water to mixture and cool.
Beat 6 egg whites till stiff and add 1/2 cup sugar.
Fold whites into egg yolk mixture.
Arrange 1/3 of cake pieces loosely in bottom of tube pan.
Pour 1/3 of lemon custard mixture over cake.
Continue until there are 3 layers ending with the custard mixture.
Loosen and remove from pan.
Frost with whipped cream.
An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.