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Berry Fruit Sponge Cake

 Berry Fruit Sponge Cake
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!
8 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.