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|Sponge cake layer||1 (Homemade Or Bought From A Reputable Baker)|
|Raspberry jam||2 Tablespoon|
|Dry sherry||1 Cup (16 tbs) (Good)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Confectioner's sugar||2 Tablespoon|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
Calories 323 Calories from Fat 173
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 9.7 g48.7%
Trans Fat 0 g
Cholesterol 80.3 mg
Sodium 340.3 mg14.2%
Total Carbohydrates 31 g10.3%
Dietary Fiber 1.2 g4.9%
Sugars 17.5 g
Protein 4 g8.2%
Vitamin A 12.5% Vitamin C 0.4%
Calcium 6.7% Iron 5.7%
*Based on a 2000 Calorie diet
1.Make wedges of the sponge cake by cutting it in sizes of 4x2 1/2 inch.
2.Slit these wedges through the center to open them up.
3. Spread raspberry jam on the slit surface.
4. Place back the top layer of the wedge to form sandwiches.
5.Beat cream to form soft peaks.
6. Now add the confectioners' sugar and beat.
7.On separate serving plates place each of the sponge cake wedges.
8. Pour sherry over them to soak them completely.
9.Spoon the cream mixture over the soaked cake. Pile it high.
10.Top with toasted silvered almonds.