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.

Yield:

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

Recipe from

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

Ingredients

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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