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Whipped Cream Cake

1 sponge or pound cake (loaf size)
2 1/2 tbsp. flour
3/4 c. sugar
Pinch of salt
1/2 c. orange juice
Juice of 1/2 lemon
1 beaten egg
Sm. piece butter

In double boiler, boil to custard above ingredients. Set aside to cool. Split 2 layers of cake (now 4). When mixture cools, add 1/2 pint of heavy cream whipped. Spread filling between each layer, on top and on sides. REFRIGERATE OVERNIGHT.

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