Fresh Orange Shortcake

For your base, use the same type of cake that you use for Strawberry short cake.

7 or 8 Valencias, peeled and sectioned
1 or 2 tablespoons of sugar Fresh Orange Sauce
1 cup sugar
2 tablespoons cornstarch
1 cup orange juice
1 tablespoon butter
1/8 teaspoon cinnamon

Sprinkle sectioned Valencias with 1 or 2 tablespoons of sugar and chill. Make sauce of sugar, cornstarch and orange juice. Cook until it has the consistency of gravy. Remove from heat and add butter and cinnamon. When ready to serve, the sauce should be just barely warm. To assemble: top a serving of cake with orange sections and some juice, pour 2 or 3 tablespoons of sauce over oranges and finish off with whipped cream. A sprinkle of grated orange peel makes a nice garnish. The sauce can be made ahead and reheated.