Orange Angel Dessert

Orange Angel Dessert recipe yields about 18 servings.

6 egg yolks (beaten)
3/4 cup sugar
1 cup frozen orange juice concentrate (thawed and undiluted)
1 envelope gelatin
1/4 cup cold water
6 egg whites
3/4 cup sugar
1 angel food cake  (10-inch round)

Put mixture of egg yolks, 3/4 cup sugar, and orange concentrate in top of double boiler and stir over hot (not boiling) water, until mixture thickens and coats the back of a spoon.

Remove from heat.

Soak gelatin in cold water.

Stir into orange mixture while still hot and allow to cool.

Beat egg whites until foamy.

Add 3/4 cup sugar gradually; continue beating until mixture holds stiff peaks.

Fold into cooled custard.

Break one 10-inch angel food cake into bite size pieces.

Line oiled (9-inch) tube pan with half of cake pieces.

Pour one half of custard over cake.

Add second layer of cake pieces.

Pour remaining custard over top.

Refrigerate until completely chilled.

Garnish with fresh orange slices.
 

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