Cake & Eclair Fillings

  Cake Fillings:

A cake with filling, always taste so much better.
If there's a choice between filling or icing, I will take filling. :)

Cream Filling:

• 2 tablespoons cornstarch
• Dash of salt
• 6 tablespoons sugar
• cup of milk
• 1 egg
• 1 tablespoon butter
• 1/2 teaspoon vanilla

Mix cornstarch, salt and sugar and add gradually to cold milk in saucepan. Stir constantly over medium heat until mixture is thickened and bubbles for one minute. Beat egg slightly and add part of hot mixture. Blend and return to saucepan. Cook, stirring constantly for 2 minutes. Remove from heat and blend in butter. Add vanilla.
Yields: Enough for large layer cake.

Variations of Cream Filling:

Pineapple Cream Filling:

• 1/4 cup cornstarch
• Dash of salt
• 1/2 cup sugar
• 1/2 cup of juice from canned pineapple
• 1 egg
• 1 tablespoon butter
• 1/2 teaspoon vanilla

Make cream filling above, increasing sugar to 1/2 cup and starch to 1/4 cup.
Substitute 1/2 cup of juice from canned pineapple for 1/2 cup of milk specified in cream filling recipe.
When filling is removed from heat, fold in 1 cup of drained crushed pineapple and 1 teaspoon of lemon juice.
Yields: Enough for a large layer cake.

Coffee Cream Filling:

• 2 tablespoons cornstarch
• Dash of salt
• 6 tablespoons sugar
• 1/2 cup prepared coffee
• 1/2 cup light cream
• 1 egg
• 1 tablespoon butter
• 1/2 square unsweetened chocolate

Make cream filling, substitute 1/2 cup of prepared coffee and 1/2 cup light cream in place of milk.
Add 1/2 square of unsweetened chocolate in a saucepan with light cream and omit vanilla.
Yields: Enough for large layer cake.

Dark-chocolate Filling:

• 1 egg
• 1/2 cup of sugar
• 2 tablespoons of evaporated milk
• 1 square unsweetened chocolate
• 1 tablespoon butter

Combine all ingredients. Cook over medium heat, stirring until mixture bubbles around edges.
Remove from heat. Beat until thick.
Yield: enough for a large layer cake.

Butterscotch Filling:

• 1 - 1/2 teaspoon of cornstarch
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 cup milk
• 2 egg yolks
• 2 tablespoons butter
• 1/4 teaspoon butterscotch flavouring

Mix cornstarch, sugar and salt thoroughly in top of double boiler. Add milk then place over boiling water.
Cook, stirring constantly, until thick and smooth; continue cooking for 10 minutes longer, stirring frequently.
Beat egg yolks thoroughly.
Stir in a little of the hot mixture into beaten yolks, then pour back all at once, into double boiler, stirring quickly. Cook for 3 minutes longer, stirring constantly.
Remove from heat add butter and flavouring and stir until all mixed.
Allow to cool before putting between layers of cake.
Yield: enough for a large layer cake.

French Vanilla Cream Filling

• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1/8 teaspoon
• 1 -1/4 cup milk
• 1 egg, beaten
• 1 teaspoon vanilla
• 1/2 cup heavy cream, whipped

Combine sugar, flour, cornstarch and salt. Gradually stir in milk. Cook and stir until mixture thickens and boils; cook and stir 2 to 3 minutes longer.
Stir a little of hot mixture into beaten egg; return to hot mixture.
Bring to boil, stirring constantly; add vanilla. Cover entire surface with clear plastic wrap or waxed paper; cool.
Beat until smooth; fold in whipped cream.
Yield: enough for 2 dozen medium size éclairs.
Note: Use half recipe to fill a layer cake.

Whipped Cream Fruit Filling

• 1 cup whipping cream
• 1 egg white, stiffly beaten
• 1/3 cup fruit sugar
• 1/2 cup crushed pineapple, drained
• 1/2 teaspoon vanilla

Whip the cream and combine with remaining ingredients. Spread between layers of cake, reserving some for the top. Serve immediately.
Yield: enough for a large layer cake.
Note: If desired, increase crushed pineapple to 3/4 cup.

Date Filling

• 1/2 lb. chopped dates
• 1/2 cup cold water
• 2 tablespoons brown sugar
• grated rind of 1/2 orange
• 2 tablespoons orange juice
• 1 teaspoon lemon juice

Combine dates, cold water, brown sugar and orange rind in saucepan; cook over medium heat until thick and smooth.
Remove from heat, add orange and lemon juices; mix well.
Cool before spreading.
Yield: 1-2/3 cups filling. Enough for two 8" or 9" layer cakes or one recipe of date squares.

Orange Filling

• 2 tablespoons cornstarch
• 1/3 cup sugar
• few grains salt
• 3/4 cup boiling water
• 1 egg
• 1-1/2 teaspoons lemon juice
• 1/4 cup orange juice
• 2 tablespoons butter
• grated rind of 1 orange

Blend cornstarch, sugar and salt thoroughly in top of double boiler.
Add 1/4 cup boiling water and beat until smooth. Add remaining water and cook until thick over boiling water. Add a little of the hot mixture to the beaten egg and return to mixture. Cook 2 minutes longer. Stir in remaining ingredients. Cool, then spread between layers of cake.
Yield: enough for a large layer cake.

Lemon Filling

• 1 cup water
• grated rind of 1 lemon
• 4 tablespoons cornstarch
• 1/2 cup sugar
• 1 egg
• 2 tablespoons butter
• 2 tablespoons lemon juice

Sprinkle lemon rind in water and bring to a boil in top of double boiler, over direct heat. Mix cornstarch an sugar together; add boiling water, a little at a time and return to double boiler.
Cook over boiling water until thickened, stirring constantly. Cover and continue cooking 20 minutes longer, without stirring. Beat egg slightly, add a little of the hot mixture.
Mix well and return to double boiler. Stir for 2 minutes.
Remove from heat; add butter and lemon juice. Cool before using.
Yield: enough for a large layer cake.