Citrus cream cake filling

    Citrus cream cake filling

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

    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

    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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