CHERRY GLAZED SPONGE CAKE
My favorite Valentine breakfast. Perfect for brunch, or anytime.
Provided by Sara Slade
Categories Desserts Frostings and Icings Dessert Glazes
Time 55m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
- Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 124.8 mg, Sugar 15.9 g
CHERRY BAKEWELL CAKE
If you know someone who likes bakewell tart, then they will just love this cake - it's full of almond flavour and sandwiched with cherry jam
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
- Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
- When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
- When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
Nutrition Facts : Calories 600 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.83 milligram of sodium
BERRY CHERRY SPONGE CAKE
Other than the fruit, the sugar content of this recipe is very low. You may use either fresh or frozen fruit. If you use frozen fruit, it does not need to be thawed. If you don't have a tart pan use a 9" round cake pan.
Provided by LARavenscroft
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, beat the egg whites until stiff.
- In a separate bowl, beat egg yolks.
- Add Splenda, lemon juice, lemon peel and almond extract and beat thoroughly.
- Stir in flour and baking powder.
- Beat until light yellow and smooth.
- Fold in beaten egg whites.
- Pour into an ungreased 10" tart pan.
- Bake 25 minutes.
- Invert pan to cool.
- Prepare fruit layer while cake is baking.
- Combine jam, cherries, and blueberries in a small saucepan.
- Cook over low heat until fruit breaks down, about 10 minutes.
- Combine water and cornstarch in a small bowl and whisk into fruit mixture and stir until thickened about 5 minutes.
- Allow to cool at room temperature.
- For cheese layer, combine light cream cheese, Splenda, vanilla, and milk in a small bowl and beat until smooth.
- Spread over cooled cake.
- Spread cooled fruit mixture over cheese layer.
- Drizzle chocolate syrup over individual servings if desired.
Nutrition Facts : Calories 212.2, Fat 9, SaturatedFat 5, Cholesterol 116.2, Sodium 196.4, Carbohydrate 33.8, Fiber 1.9, Sugar 16.1, Protein 6.9
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