Orange Cream Cake

By Yankee Magazine

May 23 2002

A refreshing summer dessert, this orange cream cake starts with either a homemade or store-bought cake, which is then filled with a delicious orange custard sauce.


8 servings


2 eggs, slightly beaten
1 cup white sugar
Juice and grated zest of 1 orange
Juice and grated zest of 1 lemon
1/2 pint heavy cream
1 two-layer (8-inch or 9-inch) sponge cake


In the top of a double boiler, mix the eggs, sugar, and juice and zest of the orange and lemon. Cook over boiling water for about 10 minutes, or until the custard sauce is thickened, stirring occasionally. Cool thoroughly.

Whip the cream. Fold the cooled custard sauce into the cream. Cut the sponge cake into four layers. Fill and frost with the custard filling. Chill for several hours or overnight.