CAKE OR SPONGE FILLINGS

January 13, 2019 / Lyn Jones / 0 Comments

LEMON JELLY FILLING:
1 lemon (grated rind & juice)
3/4 c sugar
1 c boiling water
1 Tab arrowroot or cornflour

Mix arrowroot to a smooth paste with a little cold water. Add lemon, blend well.
Pour on 1c boiling water, stirring well. Stir over gentle heat til it thickens and clears.
When nearly cold, spread between layers on sponge cake.

ORANGE FILLING FOR ORANGE CAKE:
grated rind of 1/2 orange
30g each of sugar and butter
juice of 1 orange
2 eggs

Mix all ingredients together, put into a saucepan and stir gently over heat til it thickens.

PASSIONFRUIT BUTTER:
6 passionfruit (8 if not very juicy)
2 dess butter
2 eggs
250g sugar

Blend all ingredients together in a jug for 1 min with a wooden spoon. Stand in a pan of boiling water and cook stirring, till all the butter is melted. Cook gently another 15-20 mins, stirring now & then. Do not let it boil. Seal down in small jars.

PASSIONFRUIT FILLING:
1 egg white
juice of 2-3 passionfruit
375g icing sugar

Beat the white of egg until stiff, add icing sugar and juice.