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Grandma Ethel’s Spring Flower Garden Cake Recipe

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This recipe for Grandma Ethel’s Spring Flower Garden Cake is from The Reindl Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
1-1/4 teaspoon cream of tartar
Pinch of salt
1 pack gelatin plus a little more
1-1/3 cups sugar
Rind and juice of one lemon
1/4 cup cold water
1/2 of an angel food cake
1/2 cup pineapple chunks, well drained
1/2 cup pineapple juice
Maraschino cherries cut in half
Whipping cream whipped and lightly sweetened.
Directions:
Directions:
Separate eggs. In sauce pan whisk 6 egg yolks, lemon juice lemon rind, pineapple juice and 3/4 cup sugar. Cook on low/medium heat until thick, stirring constantly. Dissolve gelatin in cold water and add to mixture. Stir and set aside. Beat 6 egg whites and add cream of tartar and pinch of salt, slowly add 3/4 cup of sugar. Beat till stiff peak. Gently fold egg whites in egg mixture. Gently add pineapple, some cherries and bite size pieces of angel food cake. Put into greased spring form pan. Refrigerate overnight. Remove from pan. Cover with whipped cream and cherries.

 

 

 

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