About this recipe:A delightfully light citrus cream filling for sponge or sandwich cakes.
150g (5 oz) caster sugar
2 tablespoons plain flour
2 tablespoons orange zest
100ml (4 fl oz) orange juice
2 tablespoons lemon juice
4 tablespoons double cream, whipped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:10min › Ready in:15min
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.