Fruity Sponge Cake Recipes
FRUIT GALORE SPONGE CAKE
If you have some fruit you want to use up, and you don't have all that much time, this recipe is perfect! Especially on a summer day, this is a great dessert after a BBQ. Yumm Yumm! Any combination of fruit works in this versatile treat.
Provided by Mayelle
Categories Desserts Cakes Blueberry Cake Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
- Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
- Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.
Nutrition Facts : Calories 234 calories, Carbohydrate 38.4 g, Cholesterol 38.8 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 6.4 g, Sodium 102.4 mg, Sugar 26.4 g
FRUITY SPONGE CAKE
Reader Sue McGann devised this delicious low-fat cake recipe
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper. Sieve the flours and baking powder together.
- Use electric hand beaters to whisk the egg whites until stiff, then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into the whites. Fold in the dry ingredients using a large metal spoon, then spoon the mixture into the tins and level the tops. Bake for 18-20 mins until risen, light golden and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.
- Mix the mandarins and fromage frais together. Peel away the greaseproof paper, sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve. Best eaten on the day it's made.
Nutrition Facts : Calories 214 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.34 milligram of sodium
MIDSUMMER SPONGE CAKE
Guests at the bridal tea liked everything about this beautiful seasonal dessert - the tender cake layers, fluffy cream filling and glazed fresh fruit topping. Attached to ribbons beneath the cake were small Victorian charms for the bridesmaids to pull out and keep as remembrances. -Robin Fuhrman, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat eggs until light and fluffy. Gradually beat in sugar until light and lemon-colored. Combine flour and baking powder; add to egg mixture alternately with water, beating just until smooth. Pour into a greased and floured 10-in. springform pan. , Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour. , Carefully run a knife around edge of pan; remove sides. Invert onto a wire rack. Remove bottom of pan; invert cake so top is up. For filling, in a large bowl, whisk the milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping. , For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened. , Cut cake in half horizontally. Place bottom layer on a serving plate. Tuck charms under edge of cake. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving.
Nutrition Facts : Calories 261 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 233mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
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