Snowball Cake
Have fun this winter with this scrumptious cake made with orange juice, coconut and heavy whipping cream.
Yield
12 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pk |
gelatin, unflavored
|
*
|
| 4 | tablespoons |
water
cold |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
orange juice
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | cup |
sugar
|
|
| 1 | large |
angel food cake
|
*
|
| 3 | cups |
heavy whipping cream
|
|
| 4 | ounces |
coconut
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | pk |
gelatin, unflavored
|
*
|
| 6E+1 | ml |
water
cold |
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
orange juice
|
|
| 45 | ml |
lemon juice
|
|
| 237 | ml |
sugar
|
|
| 1 | large |
angel food cake
|
*
|
| 7.1E+2 | ml |
heavy whipping cream
|
|
| 115.6 | ml/g |
coconut
shredded |
|
Directions
Soften gelatin in cold water. Add boiling water, stir to dissolve completely. Add orange juice, lemon juice and sugar. Stir until sugar is dissolved. Refrigerate until thick as eggwhite.
Whip one pint (2 cups) whipping cream, using chilled bowl and beaters. Fold into thickened gelatin mixture. Coat sides of 3 qt. bowl or 10" tube pan with vegetable shortening and line with waxed paper.
Break angel food cake into 1 inch pieces. Alternate layers with gelatin/whipping cream mixture. Chill overnight or 6 to 8 hours.
Invert onto cake plate and frost with ½ pint (1 cup) cream whipped. Cover generously with coconut. Refrigerate until serving time. Refrigerate any leftovers promptly. Serves 12-16.
