Flower Garden Cake

Dessert prepared with angel cake, fruit and whipped

   cream. Prep Time: approx. 30 Minutes.

Cook Time: approx. 10

   Minutes.

Makes 1 - 10 inch tube pan ( 12 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

Directions

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 1/4 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.  

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