2 cups powdered sugar 6 tablespoons butter Juice of 2 lemons 1 tablespoon unflavored gelatin 1/2 cup boiling water 2 dozen ladyfingers 1/2 pint whipping cream, whipped
* Cream butter and sugar thoroughly. Add egg yolks one at a time and beat well after each addition. Soak gelatin in lemon juice and add boiling water. Mix gelatin with butter-egg mixture and cook until nearly boiling. Cool. * Beat egg whites until stiff, but not dry and gently fold into the butter-gelatin mixture. Line the sides of a spring form pan with ladyfingers and slowly pour the batter into the cake form. Place in refrigerator for several hours or overnight. Top with whipped cream and serve.
