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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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
4 servings (serving size: 1 fruit-filled cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine berries and sugar in a medium bowl, stirring until juice forms.

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  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

325 calories; fat 3.6g; saturated fat 1.7g; mono fat 1g; poly fat 0.5g; protein 7.4g; carbohydrates 70.5g; fiber 3.4g; cholesterol 55mg; iron 2.3mg; sodium 288mg; calcium 222mg.
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