Flower Garden Cake Recipe

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Flower Garden Cake

Lyn Tinsley


This cake is so very light and such a nice Spring Dessert..

★★★★★ 1 vote
12 servings


3/4 c
6 oz
chocolate chip cookies
3/4 c
lemon juice
lemon rind, grated
envelopes of plain gelatin
1/2 c
cold water
3/4 c
angel food cake
whipped cream


1Make a custard of the following ingredients: sugar, egg yolks, lemon juice, and grated rind of lemons.
2Then custard should be cooked over water until it coats aspoon
3Dissolve gelatin in cold water.
4Add to custard the dissolved gelatin.
5In a bowl, beat 6 egg whites very stiff and gradually 3/4 cup sugar.
6Pour the lemon custard into egg whites
7Tear into bite size pieces one large angel food cake then fold into above mixture lightly with two forks. Grease 8x12" baking dish with salad oil or (Pam) and pour mixture into dish.
8Leave in fridge over night. Take out 1 hr before serving and ice with whipping cream.

About this Recipe

Course/Dish: Cakes