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Flower Garden Cake Recipe

Recipe by: sage

"Dessert prepared with angel cake, fruit and whipped cream."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook10 m
  • Ready In8 h
  • 1Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
  • 2Beat 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.
  • 3Beat 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.
  • 4In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.
Ingredients
  • 12 servings
  • 317 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    317
    16%
  • Fat:
    10.1
    16%
  • Carbs:
    52.7
    17%
  • Protein:
    5.9
    12%
  • Cholesterol:
    120
    40%

Based on a 2,000 calorie diet

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