Chocolate Fruit Filled Sponge Cake Recipe

Name: Chocolate Fruit Filled Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 None eggs; 3/4 cup granulated sugar; 3/4 cup self-rising flour; 1/2 cup cocoa powder; 1 lb fromage blanc; 2-3 drops vanilla extract; 3 tbsp powdered sugar; 3.5 oz strawberries, quartered; 3.5 oz raspberries; 3.5 oz blueberries; None None fresh mint leaves, to decorate

Servings: persons

5 None eggs
3/4 cup granulated sugar
3/4 cup self-rising flour
1/2 cup cocoa powder
1 lb fromage blanc
2-3 drops vanilla extract
3 tbsp powdered sugar
3.5 oz strawberries, quartered
3.5 oz raspberries
3.5 oz blueberries
None None fresh mint leaves, to decorate

1
Preheat oven to 350u00b0F. Grease and line 2 - 8 inch cake pans.
2
Whisk together eggs and sugar for 5-6 mins, until light, thick and fluffy. Sift flour and cocoa powder over top then fold in until just combined. Transfer to prepared pans and bake for 25 mins, or until firm and springy to the touch. Let cool in pans for 5 mins then turn out onto a wire rack to cool completely.
3
Meanwhile, beat together fromage blanc, vanilla and powdered sugar. Sandwich cakes together with 1/2 the fromage blanc mixture and 1/2 the fruit. Use remaining fromage blanc mixture and fruit to cover top of cake. Decorate with mint.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 None eggs, 3/4 cup granulated sugar, 3/4 cup self-rising flour, 1/2 cup cocoa powder, and more.

Yes, Chocolate Fruit Filled Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Fruit Filled Sponge Cake

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