This is a great dessert for summer meals (it'll be summer in the southern hemisphere in a few months). It makes use of an angel food cake that's gone awry, or you can bake a cake especially for making this. If you don't want to turn on the oven, you can use a store-bought angel food cake.
This is ridiculously easy to make, and marvelous to eat.
* Exported from MasterCook *
Orange Charlotte
Recipe By :Carol Peterson (Damsel) Serving Size : 18 Preparation Time :0:00 Categories : Cakes and Frostings Desserts Family Recipes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint heavy cream -- whipped stiff 1 cup orange juice 1 cup sugar 1/4 cup lemon juice 1 packet knox gelatin 1/4 cup cold water 1/2 cup water -- boiling 1 sponge or angel food cake
1. Mix juices and sugar. 2. Sprinkle gelatin over cold water and mix. Add boiling water and combine with fruit juices. Chill until set. 3. Fold into stiffly beaten cream. 4. Cut up cake, and place half of pieces in 9 x 13-inch pan. Cover with half the gelatin mixture. Add the rest of the cake, and cover with remaining gelatin mixture. 5. Cover with chopped nuts, if desired, and chill overnight. 6. Serve with sweetened whipped cream; garnish with cherry.
Source: "Pat Zastera (Carol's Mom)" - - - - - - - - - - - - - - - - -
