Ingredients
- 1 C granulated sugar
- 2 eggs
- zest and juice from one lemon
- zest and juice from 1 orange
- 1 sponge cake
- 1 C Dream Whip (or make your own)
- Blend sugar in food processor about a minute to break down the granules
- Add eggs and juices
- Cook together just until it comes to a boil
- Cover and set aside off heat
- Mix in zest from lemon and orange
- Gently fold whipped cream into orange mixture
- Carefully cut sponge layers in half, creating two half circles
- Laying the flat side down (creating two arches) cut into layers
- Spread topping on layers, tops and sides
- Refrigerate
- Make in the morning to serve in the evening, or in the evening to serve at lunch the following day
– That is: refrigerate at least eight hours - Serve cold
