Keep this tangy, smooth sauce in your refrigerator, an angel cake in freezer—your refreshments are ready
⅔c. orange juice
2tsp. grated orange peel
1tsp. grated lemon peel
2tblsp. lemon juice
1c. dairy sour cream
Lightly beat egg yolks in top of double boiler. Blend in the remaining ingredients except the sour cream. Cook, stirring constantly, over simmering (not boiling) water until thick, about 15 minutes. Chill.
Stir until smooth; blend in sour cream. Spoon on sliced cake. Garnish with orange slices.