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Chocolate Sponge Cake with Fruit


sponge cake with fruit
1 cup
4 large
1 large
1 tablespoon
1/2 cup
1/4 cup
1/8 tsp
2 Tb

Topping Ingredients
1 pint
1 large
1/2 cup fresh
1/2 cup fresh
1 (10-ounce) jar
Powdered sugar
Eggs, room temperature
Egg yolk, room temperature
Vanilla
All-purpose flour
Dutch process unsweetened cocoa
Salt
LAND O LAKES® Butter, melted


Strawberries, hulled, cut in half
Kiwifruit, peeled, sliced 1/8-inch, cut in half
Blueberries
Raspberries
Apple jelly, melted

Oven Temp ~ 375°
Recipe Bake Time ~ 20 - 23 minutes
Pan Type ~ 10-inch tart pan with removable bottom



Preheat oven, grease and flour pan. Place pan on baking sheet. Set aside.

Combine powdered sugar, eggs, egg yolk and vanilla in large mixer bowl. Beat at high speed until mixture is very thick and double in volume (5 to 8 minutes). ( Mixture should be light yellow and consistency of soft whipped cream.) Stir together flour, cocoa and salt in medium bowl. Gently stir flour mixture into egg mixture by hand, 1/4 cup at a time, just until flour mixture disappears. Gently stir melted butter into Chocolate sponge cake batter. Gently spoon batter into prepared pan.

Bake until toothpick inserted in center comes out clean.
Cool completely.
To serve, decoratively arrange fresh fruit on top of cake. Drizzle melted jelly over top of cake and fruit. Makes 16 servings.
Recipe and photograph provided courtesy of Land O Lakes, Inc.

Nutrition Facts (1 serving):
Calories: 190, Fat: 5 g, Cholesterol: 95 mg, Sodium: 80 mg,
Carbohydrates: 35 g. Dietary Fiber: 1 g, Protein: 4 g.

 



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Chocolate Sponge Cake with Fruit Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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