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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