Recipes

1 14-oz. angel food cake
1 envelope unflavored gelatin
2/3 cup granulated sugar
1/8 t. salt
1 6-oz. can frozen orange juice concentrate, thawed
1 pint heavy or whipping cream
Red food color
Yellow food color
1/4 lb. seedless grapes, halved
1 11-oz. can mandarin orange sections

Day before or early in the day: Remove brown crust from angel food cake, then break up cake into medium pieces.
In medium saucepan, sprinkle gelatin in 1/2 cup cold water; place over low heat and stir constantly until gelatin is dissolved – about 3 minutes. Now add the sugar and salt; stir until they are dissolved. Remove from heat, stir in thawed orange juice. Refrigerate until consistency of unbeaten egg white.
Meanwhile, beat heavy cream until stiff, carefully fold orange mixture into it, then tint a delicate orange with a few drops of red and yellow food colors, combined.
Lightly oil a 2-1/2 quart mixing bowl. Spoon some of orange cream into bottom of bowl, top with about 1/3 of the cake pieces, then spread with some of the orange cream. Repeat these layers, ending with orange cream as top layer. Cover with foil, refrigerate.
About 1 hour before serving: with spatula, loosen orange mold from sides of bowl. Now set bowl of mold in warm water for a minute or so; unmold.
Garnish top of mold with halved grapes and base of it with orange slices.