Vanilla Sponge Cakes with Fresh Berry Filling

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 Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 0.0%
  • Fat: 3.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.4g
  • Carbohydrate: 70.5g
  • Fiber: 3.4g
  • Cholesterol: 55mg
  • Iron: 2.3mg
  • Sodium: 288mg
  • Calcium: 222mg

Ingredients

Preparation

  1. 1. Combine berries and sugar in a medium bowl, stirring until juice forms.
  2. 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.
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