Flower Garden Cake

Cooking Recipes Catalogue

Angel food cake, orange and lemon juice, pineapple and cherries are combined in this colorful molded dessert topped with pale green whipped cream.

INGREDIENTS (for 1 servings):


  • 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.