Flower Garden Cake - cooking recipe

Ingredients

1 tablespoon unflavored gelatin
1 cup orange juice, divided
6 eggs, separated
1 1/2 cups white sugar, divided
1/3 cup lemon juice
1 (10 inch) angel food cake, cut in cubes
1 (8 ounce) can pineapple chunks, drained
1/2 cup maraschino cherries, halved
1 cup heavy cream
2 drops green food coloring
2 tablespoons white sugar

Preparation

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.