Orange and Lemon Chiffon Cake

In a small saucepan, combine the gelatin and sugar

Beat the eggs, fruit juices, and water

Add the mixture to the gelatin and sugar mixture

Cook over low heat, stirring constantly, until it reaches a boil

Remove from heat

Add the grated zest

Let cool

Chill in the refrigerator, stirring occasionally, until it thickens slightly. Reserve

Beat the egg whites until stiff

Gradually add 1/3 cup of sugar, beating until stiff and firm

Add the gelatin mixture and mix carefully

Use this cream to fill the baked chocolate or biscuit cake and chill in the refrigerator until firm

If desired, garnish with whipped cream and orange slices.