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.
Recipe by Oxmoor House March 2010
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Credit:
Oxmoor House
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Ingredients
Directions
Source
Cooking Light Fresh Food Fast Weeknight Meals
Nutrition Facts
Per Serving:
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.