Citrus cream cake filling

Citrus cream cake filling

41saves
15min


54 people made this

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

Carol

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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