My Favourite Sponge Topping For Fruit 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
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SIMPLE STRAWBERRY FLAN - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.6/5 (55)Total Time 23 minsCategory Afternoon Tea, Dessert, SweetsCalories 158 per serving
- Beat together the eggs and sugar until very pale and thick (it should double in volume). Add the 1 tablespoon of water and the vanilla and beat again. Sift over the flour. Gently fold through until fully incorporated. Pour the batter into your prepared flan tin.
- Pour the jelly crystals into a large glass bowl (this will allow it to begin setting quicker). Add the boiling water and stir until dissolved. Add the cold water and mix. Place in the fridge until required. The jelly will need to be cold and just starting to set before adding it to the flan.
EASY PEACH AND RASPBERRY SPONGE PUDDING RECIPE
From deliciousmagazine.co.uk
5/5 (2)Category Blueberry RecipesCuisine British RecipesCalories 376 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Put the peaches in a heatproof bowl. Fill another bowl with iced water. Cover the peaches with boiling water and leave for 30 seconds, then remove and drop them into the iced water. The skins should peel away easily. Quarter the fruit, remove and discard the stones and cut the flesh into small chunks directly into a 2.25 litre (22cm x 30cm) shallow baking dish. Stir in the sugar and bake in the oven for 10 minutes.
- Meanwhile, make the sponge topping. Beat together the butter and sugar until pale and fluffy, then beat in the eggs, adding 1 tbsp flour with the second egg. Sift over the remaining flour and fold it in gently with the milk.
- Remove the baking dish from the oven and stir the raspberries into the peaches. Spoon the sponge mixture roughly over the top of the fruit and return to the oven for 45 minutes until puffed up, crisp and golden brown (cover it loosely with foil after 30 minutes if it’s browning a bit too quickly). Serve hot.
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