Vanilla Sponge Cakes with Fresh Berry Filling
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
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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
- 1 1/2 cups blueberries
- 1 1/2 cups sliced strawberries
- 2 tablespoons sugar
- Vanilla Sponge Cakes, halved horizontally
- 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.
Vanilla Sponge Cakes with Fresh Berry Filling Recipe at a Glance
- COURSE: Cakes/Frostings, Desserts
- MAIN INGREDIENT: Fruits
- PUBLICATION: Oxmoor House
More Recipes for Cakes/Frostings
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Coconut Cake with Raspberry Filling
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