Lemon-Orange Cream

    10 minutes

    A stable citrus cream filling for sponge cakes.

    54 people made this

    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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    Reviews in English (50)


    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 USA and Canada)


    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 USA and Canada)


    Great recipe and will make again but with one exception. I will use only the yolk of the egg without the white as the white wanted to curdle a bit. Adding an extra yolk, I think this icing will thicken up more, which it needs. Could eat the icing alone for it is fantastic!!! Can't wait for all to enjoy on Father's Day!  -  17 Jun 2005  (Review from Allrecipes USA and Canada)