- 1 10-inch angel food cake
- Grated rind of 2 lemons
- 1 envelope (1 tbs) unflavored gelatin
- 3/4 cup bottled or fresh lemon juice
- 1/4 cup cold water
- 1 cup whipping cream, whipped
- 6 eggs, separated
- 1 1/2 cups sugar
- 1 tablespoon powdered sugar
Rub surface of cake with hands to remove brown crumbs. Tear into bite-size pieces.
Add gelatin to cold water. Let stand.
Put egg yolks in the top part of a double boiler.
Beat slightly. Add half of sugar (3/4 cup), the lemon rind and juice. Stir and cook over water until mixture coats spoon and is slightly thickened.
Remove from heat, add gelatin, stirring until dissolved fold 1 cup drained, crushed pineapple.
Beat egg whites until foamy. Gradually add remaining sugar (3/4 cup) and continue beating until stiff. Fold into the cooled custard.
Pour a half-inch layer of custard into an oiled 10-inch tube pan. Add a layer of angel food pieces, then some custard, alternating the layers until all is used. (Be sure to end with custard.)
Chill in refrigerator until firm, at least 6 hours or overnight. Unmold on a cake plate.
Sweeten the whipped cream with powdered sugar and use to “frost” the mold. Garnish with mandarin oranges, if desired.
Yield: 12 to 16 servings.