 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This cake has lemon juice, orange juice, pineapple, and marchino cherries. Ingredients:
1 large angel food cake |
6 egg yolks, well beaten |
3/4 c. sugar |
3/4 c. lemon juice and orange juice for which we used 2 juicy lemons and 3 juicy oranges |
1 1/2 tsp. grated lemon rind |
1 envelope gelatin |
1/4 c. cold water |
6 egg whites |
3/4 c. sugar for egg whites |
1 can pineapple, maraschino cherries |
Directions:
1. Combine egg yolks, sugar, orange juice and lemon juice and rind in the top of a double boiler.
2. Cook over hot water until it custards.
3. Remove from fire and add the gelatin which has been soaked in the cold water.
4. Have ready the egg whites, beaten stiff, to which has been added the other 3/4 cup of sugar gradually as you would make a meringue.
5. Mix the meringue with the custard.
6. Pinch a large angle food cake into pieces and place in a bowl.
7. Pour the custard over the pieces, folding them in very gently.
8. Add small pieces of pineapple and maraschino cherries to the mixture.
9. Rub a tube cake pan with salad oil and pour the mixture into it.
10. Place in refrigerator until the custard is set.
11. When the times comes to serve, unmold it on a platter and garnish with pineapple and cherries saved out for that purpose.
12. Cut into wedges as you would cake and serve.
|
|