Flower Garden Cake
Flower Garden Cake is an moderately easy dinner. Made with 6 eggs, 1 1/2 c. sugar, dash of salt, 1/2 c. or juice of 3 fresh lemons and 1 1/2 tbsp. grated lemon peel, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Beat 6 egg whites stiff; add pinch of salt and 3/4 cup sugar together.
Set aside.
Beat yolks, 3/4 cup sugar, 1/2 cup lemon juice and lemon rind.
(Soak unflavored gelatin in 3 tablespoons cold water and set aside.)
Cook yolk mixture until it is bubbly and coats the spoon.
Add gelatin; fold in egg white mixture while still very warm.
Pour over torn pieces of angel food cake in alternate layers in angel food cake pan; refrigerate overnight. Frost with whipped cream.
This recipe should be doubled if using large angel food cake.
π· Perfect Pairings
Complete your meal with these
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