Flower Garden Cake

Ingredients

• Servings: 1
• 1 tablespoon unflavored gelatin
• 1 cup orange juice, divided
• 6 eggs, separated
• 1 1/2 cups sugar, divided
• 1/3 cup lemon juice
• 1 (10 inch) angel food cake, cut in cubes
• 1 (8 ounce) can pineapple chunks, drained
• 1/2 cup maraschino cherries, halved
• 1 cup heavy cream
• 2 drops green food coloring
• 2 tablespoons sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 8 hrs


• sprinkle gelatin over 1/2 cup orange juice and let stand. oil a 10 inch tube pan.
• beat the egg yolks with 3/4 cup sugar. beat in lemon juice and remaining 1/2 cup orange juice. transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. remove from heat and stir in gelatin mixture.
• beat the egg whites with 3/4 cup sugar until stiff. fold hot custard into egg whites. fold in cake pieces and pineapple. pour mixture into prepared pan. place cherry halves with a spoon throughout the mixture. chill in refrigerator overnight.
• in a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. serve unmolded dessert with whipped cream.