Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. Boil water and sugar together for five minutes, or until clear.
  2. Add softened gelatin and stir until dissolved.
  3. Cool slightly and pour slowly onto well beaten eggs, stirring constantly.
  4. Add lemon juice, orange juice and grated orange rind; chill until it begins to congeal.
  5. Beat hard; fold in whipped cream and marshmallows.
  6. 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.
  7. Chill until firm.