Flower Garden Cake (Flover Garden Cak)

INGREDIENTS (Nutrition)

• 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

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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.