ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Sponge Cakes with Fresh Berry Filling

Oxmoor House
Prep time 5 mins
Yield 4 servings (serving size: 1 fruit-filled cake)
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.


Nutrition 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

How to Make It

  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