flower garden cake

flower garden cake
  • 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


  1. Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
  2. 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.
  3. 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.
  4. 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.

08/13/2019
flower garden cake, recipe PT15M PT1H 5 455 calories

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