1 lg. orange juice and rind
1 lg. lemon juice and rind
1 c. sugar
3 eggs or 2 lg.
1/2 pt. heavy cream
1 sponge cake cut in 4ths

Beat eggs slightly, add sugar. Place in saucepan with juices and stir until thick, chill.

Fold in 1/2 pint whipped cream and spread between each layer and top and sides. Store in refrigerator. Makes nice light summer dessert.