Fillings for Cakes

These fillings are intended to add flavor between the layers of a cake, which might be left unfrosted, frosted with the same filling, or frosted with a different icing. I'm starting with three fillings from Averil's book and adding another three from the mystery box. On this page you will find:

• Mocha Filling
• Maple Filling
• Lemon Filling
• Lemon Sauce
• Cream Filling
• Walnut Filling

Mocha Filling

Louise Boulton made Mocha Cake by putting this filling between the layers of her basic white cake.

• 1 cup powdered sugar
• 1/4 cup butter
• 2 teaspoons cocoa
• 1 teaspoon vanilla
• 2 or more teaspoons strong coffee

Beat all together until light and creamy.

Maple Filling

This would work nicely between layers of a chocolate cake with butter icing, or as a topping for a sponge cake.

• 3 cups maple syrup
• 1 tablespoon butter
• 2 egg whites, beaten until stiff
• 1/2 cup cream, beaten until stiff
• a few drops vanilla

Cook maple syrup and butter until it spins a thread [230°F on a candy thermometer]. Gradually add the egg whites. When the mixture is smooth, fold in the whipped cream. Add a few drops of vanilla.

Lemon Filling

Try this between layers with a chocolate icing. You could probably use this filling with a pre-baked pie crust, too, using yolks for the filling and the egg whites for a meringue

• Grated rind and juice of 1 lemon
• 1 cup sugar
• 2 eggs (or 4 yolks)
• 1/2 ounce butter

Simmer all together for 10 minutes. Use when cool.

When a recipe calls for grated rind, try to get only the colored zest (where the flavor is) and leave the white pith behind.

Lemon Sauce

I think this was intended to be used on a sponge cake.

• 1 cup sugar
• 1/2 cup butter
• 1 egg, beaten
• 3 tablespoons boiling water
• 1 1/2 teaspoons lemon extract
• nutmeg to taste (optional)

Cream butter and sugar. Add egg. Beat hard ten minutes. Set over a double boiler. Add hot water 1 spoonful at a time, stirring while adding so the egg doesn't cook hard. Flavor with lemon juice or nutmeg.

Cream Filling

• 1/3 cup flour
• 7/8 cup sugar
• 1/8 teaspoon salt
• 2 eggs, lightly beaten
• 2 cup milk, scalded
• 1 teaspoon vanilla or 1/2 teaspoons lemon extract

The gas company put out a number of recipes because they wanted people to buy gas stoves and ovens. This recipe is from the mystery box. The family papers on the Klotz side include a cook book for those new to cooking with gas.

Walnut Filling

This basic recipe lends itself to any number of additions. It calls for walnuts or figs, but any chopped nuts or chopped dried fruit could be used alone or in combination.

• 1 cup sugar
• 1/3 cup water
• 1 egg white, beaten
• 5 or 6 chopped walnuts or 5 or 6 chopped figs

Boil sugar and water until it makes threads. Mix with beaten white of one egg. Add chopped figs or chopped walnuts. Enough for a cake of three layers.