Citrus cream cake filling

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    Citrus cream cake filling

    Citrus cream cake filling

    (59)
    15min


    55 people made this

    About this recipe: A delightfully light citrus cream filling for sponge or sandwich cakes.

    Ingredients
    Serves: 12 

    • 150g (5 oz) caster sugar
    • 2 tablespoons plain flour
    • 2 tablespoons orange zest
    • 100ml (4 fl oz) orange juice
    • 2 tablespoons lemon juice
    • 1 egg
    • 4 tablespoons double cream, whipped

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a saucepan over medium heat mix the sugar, flour, orange juice, orange zest, lemon juice and egg. Cook until thickened, stirring constantly. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill a two-layer 23cm round cake.
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    Reviews & ratings
    Average global rating:
    (59)

    Reviews in English (54)

    reeniemac
    1

    This recipe worked well - thanks  -  08 Sep 2009

    by
    36

    This filling is delicious! I bake custom wedding cakes and my brides adore this filling in French vanilla or lemon cakes. I do call it "Citrus Filling" instead of lemon, though. I think it has a little too much orange flavor to call it lemon. Forget the cake...I could just eat the filling with a spoon!!!  -  17 Sep 2003  (Review from Allrecipes US | Canada)

    by
    25

    this is a great lemon filling! I filled a white sheet cake with this filling and topped with a whipped cream frosting and fresh fruit slices. I brought it in to work an got rave reviews!! not a day goes by with out someone asking when I'll be bringing in another cake !!  -  14 Mar 2003  (Review from Allrecipes US | Canada)

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