Lemon-Orange Cream

    Lemon-Orange Cream


    53 people made this

    A stable citrus cream filling for sponge cakes.

    Serves: 10 

    • 155g (2/3rds cup) white sugar
    • 1,1/2 tablespoons plain flour
    • 1,1/2 tablespoons grated orange rind
    • 125ml (1/2 cup) orange juice
    • 1,1/2 tablespoons fresh lemon juice
    • 1 egg
    • 60g (3 tablespoons) whipped cream

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a saucepan over medium heat, mix the white sugar, flour, orange juice, orange rind, lemon juice and the egg together. Stir overlow heat until thickened, about 5 minutes. Remove and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 23 cm round sponge cake.

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