Orange-Lemon Cream Topping For Angel Or Sponge Cake - cooking recipe

Ingredients

1 c. orange juice
3 Tbsp. lemon juice
1 c. sugar
3 Tbsp. cornstarch
grated rind of 1 orange
1 c. cream, whipped

Preparation

Cook the first 4 ingredients, mixed, in double boiler until custard coats spoon.
Add the orange rind.
When cool, add the whipped cream.
Makes enough for one large angel or chiffon cake. (Cut cake into slices; put big spoonful of sauce on each.)