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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Dessert prepared with angel cake, fruit and whipped cream. Ingredients:
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 1/2 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.
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