Lemon Ice Box Cake (Flower Garden Cake)

Mrs. Jesse Roan

Mrs. Abbie Stella Jones

1 Angel Food Cake (either a bakery 59¢ one – or can bake one, using a mix if desired) When cooled, tear into pieces.

CUSTARD:

  • 6 egg YOLKS, beaten
  • 3/4 cup sugar, beat well together with yolks
  • 3/4 cup lemon juice
  • 1 1/2 tsp lemon rind, grated (or more)

Cook over hot water till custard coats spoon, and soak

  • 1 Tbsp gelatin
  • 1/4 cup cold water

Add, beating into hot mixture. Let cool slightly and add:

  • 6 egg WHITES, beaten stiff and gradually add in
  • 3/4 cup sugar

Fold into custard

Either – Oil tube pan and break up Angel Food cake into pan; pour mixture over cake and chill in refrigerator and cover with  – 1/2 pint cream, whipped and sweetened –

OR – Line long pan with wax paper and tear Angel Food cake into pieces. Put layer of cake, then layer of custard, alternating till fills pan, mashing down well so cake will soak up custard; refrigerate for several hours and when well set, turn out and cover with SWEETENED WHIPPED CREAM and garnish with lemon slices and green leaves.

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