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Ingredients

1 tablespoon unflavored gelatin 1 cup orange juice, divided 6 eggs, separated 1 ½ cups white sugar, divided ⅓ cup lemon juice 1 (10 inch) angel food cake, cut in cubes 1 (8 ounce) can pineapple chunks, drained ½ cup maraschino cherries, halved 1 cup heavy cream 2 drops green food coloring 2 tablespoons white sugar

Nutrition Info

315.5 calories carbohydrate: 52.7 g cholesterol: 120.2 mg fat: 10.1 g fiber: 0.7 g protein: 5.5 g saturatedFat: 5.4 g servingSize: - sodium: 252.8 mg sugar: 31.9 g transFat: : - unsaturatedFat: : -

Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
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.
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.
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.

1 - 10 inch tube pan

Dessert prepared with angel cake, fruit and whipped cream.