Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.

Carol

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Recipe Summary

Servings:
12
Yield:
2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

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Nutrition Facts

78 calories; protein 0.9g 2% DV; carbohydrates 15.7g 5% DV; fat 1.6g 2% DV; cholesterol 19.3mg 6% DV; sodium 12.5mg 1% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2003
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!!! Read More
(36)

Most helpful critical review

Rating: 3 stars
01/06/2004
Would definitely call this an "orange filling". I was a little disappointed. It seemed more fluffy than a cake filling should be and the cake was wobbly with this filling inside which made it more difficult to ice a little too sweet as well. I probably will not use this again. Read More
(9)
58 Ratings
  • 5 star values: 35
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/17/2003
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!!! Read More
(36)
Rating: 5 stars
08/28/2003
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!! Read More
(25)
Rating: 4 stars
06/17/2005
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! Read More
(22)
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Rating: 5 stars
06/08/2009
I read the other reviews and changed the lemon to orange ratio just a bit. Instead of 1/2 cup of OJ I did 1/4 cup of OJ and 1/4 cup of lemon juice. I also took another readers suggestion and substituted the one egg for two egg yolks instead. This turned out AMAZING!!! I made a vanilla cake for my daughter's first birthday and this was the perfect filling!!! Read More
(20)
Rating: 4 stars
08/28/2003
Very nice filling-- I thought it was much better served very cold (as in leftovers after the cake had been stored in the fridge). I think if I make it again I'll omit the whipped cream-- I liked the thicker gel consistancy of the plain filling. Read More
(15)
Rating: 5 stars
08/28/2003
I brought a cake with this filling inside to a restaurant where we were having a birthday party and the chef and owner tasted it and I had to give him the recipe. Everyone loved it. I make it all the time now for special cakes. Read More
(13)
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Rating: 3 stars
01/05/2004
Would definitely call this an "orange filling". I was a little disappointed. It seemed more fluffy than a cake filling should be and the cake was wobbly with this filling inside which made it more difficult to ice a little too sweet as well. I probably will not use this again. Read More
(9)
Rating: 5 stars
08/28/2003
This is a great filling. I used it with the Creamy White Layers cake and the Special Buttercream Frosting recipes from this website. It is not overly tart and it was easy to use and didn't ooze out when I put the top layer on and frosted the remainder of the cake. I used lemon zest instead of orange zest because I didn't have an orange handy and it still tasted great. Read More
(7)
Rating: 5 stars
05/21/2009
This filling is great! I use it every time I make a yellow cake and I have no problem with it going out the sides of the cake. A trick I use is to make a "barrier" around the edge of the bottom layer with butter cream and only put filling in to the edge of the butter cream ring not over. Happy Baking! Thanks for a great recipe! Read More
(7)