Flower Garden Cake Recipe

Name: Flower Garden Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 6 egg yolks; 6 egg whites, separated; 3/4 cup lemon juice; 2 lemons, rind of; 2 (7 g) envelopes plain gelatin; 1/2 cup cold water; 3/4 cup sugar; 1 angel food cake; whipped cream

Servings: persons

1
Make a custard from the following ingredients: sugar, egg yolks, lemon juice, and grated lemon rinds. The custard should be cooked over water until it coats a spoon.
2
Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
3
In a bowl, beat 6 egg whites until very stiff and add gradually 3/4 cups sugar.
4
Pour the lemon custard into egg whites.
5
Tear into bite sized pieces, one large angel food cake, then fold into above mixture lightly with two forks.
6
Grease 8x12 baking dish with salad oil and pour mixture into dish.
7
Place in refrigertor and leave overnight.
8
Before serving, top with whipped cream. Remove from refrigerator 1 hour before serving.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 6 egg yolks, 6 egg whites, separated, 3/4 cup lemon juice, and more.

Yes, Flower Garden Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flower Garden Cake

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