Flower Garden Cake

1. 1

   Beat 6 egg whites stiff; add pinch of salt and 3/4 cup sugar together.

2. 2

   Set aside.

3. 3

   Beat yolks, 3/4 cup sugar, 1/2 cup lemon juice and lemon rind.

4. 4

   (Soak unflavored gelatin in 3 tablespoons cold water and set aside.)

5. 5

   Cook yolk mixture until it is bubbly and coats the spoon.

6. 6

   Add gelatin; fold in egg white mixture while still very warm.

7. 7

   Pour over torn pieces of angel food cake in alternate layers in angel food cake pan; refrigerate overnight. Frost with whipped cream.

8. 8

   This recipe should be doubled if using large angel food cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.