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Rating: 5/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 137
% Daily Value**
Total Fat 4g
6%
Saturated Fat 2g
4%
Unsaturated Fat 0g
Cholesterol 45mg
15%
Sodium 50mg
2%
Total Carbohydrate 24g
8%
Dietary Fiber 0g
0%
Sugars 21g
Protein 2g
Vitamin A  3%Vitamin C  13%
Calcium  2%Iron  1%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Orange Cream Filling (For Sponge Cake)

Recipe Tags: Ice Cream Recipes

Date Added: January 24, 2013

Ingredients:

3/4 Cup Sugar scant
1 Pint Heavy Cream (heavy cream)
1/2 Cup Orange Juice
2 Tablespoons Flour * (6 to 7)
1 Dash Salt optional
1 Egg well beaten
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Directions:

1. Mix sugar, flour, and salt.

2. Stir into well beaten egg. Add orange juice and rind.

3. Cook in top of double boiler until quite thick.

4. Chill (will be VERY thick!) Whip cream until soft peaks form.

5. 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.

6. Fill and frost a 9" hot milk sponge cake with this.

7. The flavors blend better if you let it stand, refrigerated, for several hours before serving.

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Dietary Notes:
This recipe is very low-sodium with 50mg per serving

This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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