Prep 25 mins
Cook 0 mins
A little bit like a trifle, this sweetly delicious dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you prefer, use this as a filling between layers of sponge cake or angel cake. Chilling time not included in preparation time.
- 1 3⁄4 cups water
- 1 cup sugar
- 2 tablespoons gelatin, softened in
- 1⁄4 cup water
- 2 eggs, well beaten
- 2 tablespoons lemon juice (fresh is best)
- 1 cup orange juice
- 1 orange, rind of, grated
- 1 cup whipping cream, whipped
- 1⁄2 lb marshmallows, minced
- 1 angel food cake or 1 sponge cake
- Boil water and sugar together for five minutes, or until clear.
- Add softened gelatin and stir until dissolved.
- Cool slightly and pour slowly onto well beaten eggs, stirring constantly.
- Add lemon juice, orange juice and grated orange rind; chill until it begins to congeal.
- Beat hard; fold in whipped cream and marshmallows.
- Line a cake pan with thin slices of spongecake or angelfood cake, pour in half of orange mixture; repeat layers, ending with a cake layer.
- Chill until firm.