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Four Seasons Cake Recipe
|Angel food cake mix||8 Ounce (1 Package)|
|Fruit||3 Cup (48 tbs), well drained (Fresh/Frozen/Canned)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||6 , separated|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel/Lime/orange||1⁄2 Teaspoon|
|Lemon juice/Lime/orange||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Fruit||3⁄4 Cup (12 tbs) (Fresh/Frozen/Canned, For Garnishing)|
Serving size: Complete recipe
Calories 3170 Calories from Fat 1049
% Daily Value*
Total Fat 119 g182.5%
Saturated Fat 64.6 g322.9%
Trans Fat 0 g
Cholesterol 1597.7 mg
Sodium 2705.7 mg112.7%
Total Carbohydrates 459 g152.9%
Dietary Fiber 7 g27.8%
Sugars 383.7 g
Protein 77 g154.2%
Vitamin A 131.3% Vitamin C 287.3%
Calcium 64.1% Iron 32.3%
*Based on a 2000 Calorie diet
Invert cake to cool; then remove from pan and wash pan.
Prepare fruit and drain on paper towels.
Soften gelatin in water.
In top of a double boiler, beat together slightly-beaten egg yolks, salt, 1/2 cup sugar, peel, and juice.
Cook over hot water, stirring constantly, until mixture coats a spoon.
Add gelatin and stir until dissolved.
Set custard aside to cool, stirring occasionally.
Beat egg whites until soft peaks form; gradually add remaining 1/2 cup sugar, beating until glossy.
Fold slightly cooled custard mixture into egg whites.
Slice cake into 4 horizontal slices of equal width.
Return bottom layer to tube pan, spoon 1/3 of the citrus filling over it, and arrange 1 cup of the fruit on filling.
Repeat, using next two slices of cake and 1/3 of filling and 1 cup fruit for each layer.
Add top cake slice, cover pan with foil, and refrigerate several hours or overnight.