Orange Icebox Cake
|Ladyfinger||1 1⁄2 Dozen|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , beaten separately|
|Orange||1 Large, juiced|
|Grated orange rind||1 Tablespoon|
|Lemon||1 , juiced|
|Grated lemon rind||1 Teaspoon|
Cream sugar and butter as for any cake.
Beat yolks, add to creamed sugar and butter; then add fruit juices and grated rind.
Beat egg whites, add last.
Separate lady fingers, place 6 halves in desired platter; add mixture, then more cakes alternately until there are 5 layers.
Place in refrigerator overnight.
Before serving, whip the 1/2 pint of cream, and ice the cake.
Garnish with cherries.