Seperate 5 eggs. Beat the yolks and place in a double boiler. Add lemon juice and 1/2 cup sugar. Cook this until it coats the spoon.
Remove from heat and add gelatin which has been dissloved in 1/2 cup water.
Beat the egg whites until stiff. Gradually add sugar and beat until soft peaks form. Fold in the cup of mashed peaches. Add to custard mixture.
Lightly grease a tube pan with butter. Break the Angel Food cake in small pieces and arrange a layer of cake topped with custard. Continue to alternate layers and then refrigerate at least four hours before serving.
Remove from pan and slice into serving pieces. Top with whipped cream.