Minted Summer Fruit Spongecakes Recipe

Name: Minted Summer Fruit Spongecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/3 cup sugar; 1/3 cup all-purpose flour; 1 tablespoon cornstarch; 3 tablespoons unsalted butter, melted and cooled slightly; 1 pint blackberries, washed and shaken dry; 1 mango, pitted and cut into 3/4-inch chunks; 2 tablespoons fresh lemon juice; 3 to 4 tablespoons sugar; 1/4 cup packed mint leaves, thinly sliced; Sour cream, for garnish

Servings: persons

2 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
3 tablespoons unsalted butter, melted and cooled slightly
1 pint blackberries, washed and shaken dry
1 mango, pitted and cut into 3/4-inch chunks
2 tablespoons fresh lemon juice
3 to 4 tablespoons sugar
1/4 cup packed mint leaves, thinly sliced
Sour cream, for garnish

1
Preheat oven to 350 degrees F. and line eight 1/2-cup muffin tins with paper liners.
2
In a double boiler or a metal bowl set over a saucepan of barely simmering water whisk together eggs and sugar until sguar is dissolved, 1 to 2 minutes.
3
Remove top of double boiler or bowl from heat and with a hand-held mixer beat mixture at moderately high speed until doubled in volume, about 3 minutes.
4
Sift flour, cornstarch, and a pinch of salt over egg mixtrue and fold in gently but thoroughly.
5
Drizzle butter over batter and fold in gently but thoroughly.
6
Divide batter among muffin tins and bake in middle of oven for 12 to 15 minutes, or until pale golden brown.
7
Cool spongecakes in tins on a rack 10 minutes.
8
Remove spongecakes from tins and cool completely.
9
In a bowl combine the strawberries, mango, lemon juice, 3 tablespoons of sugar and mint and toss to combine.
10
Let fruit stand for 20 minutes, taste and add more sugar if necessary.
11
Peel off paper liners from spongecakes and halve horizontally.
12
Serve halved spongecakes with fruit and juices, garnishing with sour cream.

569

kcal

Calories

Fat

108

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: 2 large eggs, 1/3 cup sugar, 1/3 cup all-purpose flour, 1 tablespoon cornstarch, and more.

Yes, Minted Summer Fruit Spongecakes 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.

Minted Summer Fruit Spongecakes

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