Berry Fruit Sponge Cake Recipe

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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!
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Directions

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.
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 each: 229 calories, 1g fat (0 saturated fat), 39mg cholesterol, 102mg sodium, 52g carbohydrate (38g sugars, 3g fiber), 2g protein.

  • 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
  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

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