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Berry Fruit Sponge Cake Recipe

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Lisa Renshaw of Kansas City, Missouri writes, “This is such a wonderful departure from ho-hum strawberry shortcake.” And with two types of berries, you're getting twice the antioxidants!
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup fresh or frozen blackberries
  • 1 cup orange juice
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups fat-free whipped topping
  • 1/4 teaspoon Chinese five-spice powder
  • 8 individual round sponge cakes

Nutritional Facts

1 sponge cake with 1/3 cup berry mixture and 3 tablespoons whipped topping equals 229 calories, 1 g fat (trace saturated fat), 39 mg cholesterol, 102 mg sodium, 52 g carbohydrate, 3 g fiber, 2 g protein.

Directions

  1. In a large saucepan, combine the berries, orange juice, sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until cranberries pop. Transfer to a small bowl; refrigerate until chilled.
  2. Combine whipped topping and five-spice powder. Place sponge cakes on dessert plates; top with berry mixture and whipped topping. Yield: 8 servings.
Originally published as Berry Sponge Cakes in Light & Tasty October/November 2007, p32

Nutritional Facts

1 sponge cake with 1/3 cup berry mixture and 3 tablespoons whipped topping equals 229 calories, 1 g fat (trace saturated fat), 39 mg cholesterol, 102 mg sodium, 52 g carbohydrate, 3 g fiber, 2 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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