Fruit Cream Filling

    15 mins

    Made with oranges, this is a refreshing, tangy filling for sponge cake or any kind of layered cakes.

    53 people made this

    Serves: 12 

    • 150g caster sugar
    • 2 tablespoons plain flour
    • 2 tablespoons orange zest
    • 100ml orange juice
    • 2 tablespoons lemon juice
    • 1 egg
    • 4 tablespoons heavy cream, whipped

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a pan 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.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (49)


    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 US | 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 US | 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 US | Canada)