Vanilla Sponge Cakes with Fresh Berry Filling

Vanilla Sponge Cakes with Fresh Berry Filling Recipe
Oxmoor House
If you don't have a Texas-size or other jumbo muffin tin, spoon the batter into 8 regular-size muffin cups coated with cooking spray; bake for 15 minutes, and serve two small sponge cakes per serving. Adding water to unfilled muffin cups distributes the heat evenly in the pan during baking and prevents burning.


4 servings (serving size: 1 fruit-filled cake)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes

Nutritional Information

Calories 325
Caloriesfromfat 0.0 %
Fat 3.6 g
Satfat 1.7 g
Monofat 1 g
Polyfat 0.5 g
Protein 7.4 g
Carbohydrate 70.5 g
Fiber 3.4 g
Cholesterol 55 mg
Iron 2.3 mg
Sodium 288 mg
Calcium 222 mg


1 1/2 cups blueberries
1 1/2 cups sliced strawberries
2 tablespoons sugar
1/2 cup frozen reduced-calorie whipped topping, thawed


1. Combine berries and sugar in a medium bowl, stirring until juice forms.

2. Place bottom half of a sponge cake on each of 4 individual serving plates. Spoon 3/4 cup berry mixture over cake bottoms. Top berry mixture with 2 tablespoons whipped topping and top half of sponge cake. Serve immediately.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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