• 4 oranges
• 2 lemons
• 1½ pints (9 dl.) cream
• 8 sponge cakes
• ¼ lb. (120 g.) caster sugar

Mix the juice of all the fruit with the grated rind of a lemon and 2 oranges. Stir in the sugar, and beat in 1 pint (6 dl.) of the cream. Blend well. Cut each sponge cake into 4 pieces and pile into a bowl. Pour the mixture over the cakes. Chill for several hours and pile the remaining whipped cream on top before serving.