Sour Cream Cake Filling

READY IN: 20mins
Recipe by mollypaul

A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers. Cooking time is approximate.

Top Review by Midwife Meg

Fabulously easy! I used this to fill a two layer chocolate cake by substituting vanilla for the lemon extract.

Ingredients Nutrition

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 egg yolk, beaten
  • 1 cup sour cream
  • 12 teaspoon lemon extract or 12 teaspoon orange extract

Directions

  1. Mix sugar and cornstarch together and add to egg yolk.
  2. Stir in sour cream and cook in double boiler until it coats the spoon.
  3. Add flavoring, stir well.
  4. Let cool to room temperature before assembling cake.

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