Orange Cream Filling (for Sponge Cake)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes and c, Mc | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 2 | T | Flour |
| 1 | ds | Salt |
| 1/2 | c | Orange Juice |
| Grated Rind Of 1 Orange | ||
| 1 | Egg, well beaten | |
| 1 | pt | Heavy Cream |
INSTRUCTIONS
Mix sugar, flour, and salt. Stir into well beaten egg. Add orange juice and rind. Cook in top of double boiler until quite thick. Chill (will be VERY thick!) Whip cream until soft peaks form. Add a generous spoonful of the whipped cream to the orange custard, stir in well to soften the custard somewhat, then add the orange mixture to the remaining whipped cream and fold in until well blended. Fill and frost a 9" hot milk sponge cake with this. The flavours blend better if you let it stand, refrigerated, for several hours before serving. Recipe by: kdeck@epaus.island.net (Karen Deck) Posted to MM-Recipes Digest V4 #127 by kmeade@idsonline.com (The Meades) on May 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2446
Calories From Fat: 1597
Total Fat: 181.4g
Cholesterol: 838.1mg
Sodium: 546.5mg
Potassium: 865.8mg
Carbohydrates: 197.4g
Fiber: <1g
Sugar: 168.1g
Protein: 19.1g