Orange Filling
Yield
2 cakesPrep
10 minCook
10 minReady
20 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 5 | tablespoons |
cake flour
|
|
| 1 | dash |
salt
|
*
|
| ½ | cup |
orange juice
|
|
| 3 | tablespoons |
lemon juice
|
|
| ¼ | cup |
water
|
|
| 1 | each |
eggs
well beaten |
|
| 2 | teaspoons |
orange zest
grated |
|
| 2 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 75 | ml |
cake flour
|
|
| 1 | dash |
salt
|
*
|
| 118 | ml |
orange juice
|
|
| 45 | ml |
lemon juice
|
|
| 59 | ml |
water
|
|
| 1 | each |
eggs
well beaten |
|
| 1E+1 | ml |
orange zest
grated |
|
| 1E+1 | ml |
butter
|
|
Directions
Combine sugar, flour, and salt in top of double boiler; add fruit juice, water, and egg, mixing thoroughly.
Place over boiling water and cook for 10 minutes, stirring constantly.
Add orange rind and butter.
Cool. Makes enough filling to spread between two 9-inch layers (generously), or between three 10-inch layers.
