Flower Garden Cake recipe

1 servings

1 tablespoon unflavored gelatin

1 cup orange juice, divided

6 eggs, separated

1 1/2 cups white 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 white sugar

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.