Blackberry-Topped Sponge Cakes Recipe
Blackberry-Topped Sponge Cakes Recipe photo by Taste of Home
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Blackberry-Topped Sponge Cakes Recipe

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The recipe for my blackberry cakes is easy to play with. You can replace the sponge cake with angel food, pound cake or ladyfingers. And any fruit that has liquor with the same flavor can be used. —Karen Robinson, Woodbury, Connecticut
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 6 individual round sponge cakes
  • 4 cups fresh blackberries
  • 1/4 cup blackberry brandy
  • 1-1/4 teaspoons sugar
  • Whipped cream, optional

Nutritional Facts

1 fruit-topped sponge cake (calculated without whipped cream): 141 calories, 2g fat (1g saturated fat), 28mg cholesterol, 181mg sodium, 26g carbohydrate (15g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.


  1. Place sponge cakes on serving plates. Top each with three blackberries. Place remaining blackberries in a food processor; process until pureed. Strain and discard seeds and pulp.
  2. Transfer puree to a small saucepan. Stir in brandy and sugar. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Pour over berries. If desired, top with whipped cream. Yield: 6 servings.
Originally published as Blackberry-Topped Sponge Cakes in Country Woman June/July 2013, p37

Sweet White Wine

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

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