This unique mixture of chocolate and fruit is a perfect dessert for any season.
1 cup Powdered sugar
4 Eggs, room temperature
1 Egg yolk, room temperature
1 Tablespoon Vanilla
1/2 cup All-purpose flour
1/4 cup Dutch process unsweetened cocoa
1/8 tsp Salt
2 Tablespoons Land O Lakes butter, melted
Fruit Topping Ingredients1 pint Strawberries, hulled, cut in half
1 Kiwi fruit, peeled, sliced 1/8 inch
1/2 cup Blueberries
1/2 cup Raspberries
1 jar (10 ounce) Apple jelly, melted
Oven Temp ~ 375°
Baking Time ~ 20 to
Pan Type ~ 10-inch tart pan with removable bottom
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
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 batter.
Gently spoon batter into prepared cake pan. Bake Chocolate Sponge Cake 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 of Chocolate Sponge Cake with Fruit.
Recipe and photograph provided courtesy of Land O Lakes, Inc.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!