Vanilla Sponge Cakes
25 mins (prep 5, cooking 20)
7 ingredients
4 servings (serving size: 1 cake)
If you don't have a Texas-size or other jumbo muffin tin, spoon the batter into 8 regular-size muffin cups coated with cooking spray; bake for 15 minutes, and serve two small sponge cakes per serving. Adding water to unfilled muffin cups distributes the heat evenly in the pan during baking and prevents burning. This recipe goes with Vanilla Sponge Cakes with Fresh Berry Filling

Categories:  oxmoor-house , low-fat , desserts , cakes~frostings , low-saturated-fat ,
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Serving Size (63.38 g)
Servings 4
Amount per Serving
Calories 232.97 Calories from Fat 2.79
% Daily Value *
Total Fat 0.31g 1.88%
Saturated Fat 0.05g 0.97%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 245.31mg 40.89%
Total Carbohydrate 54.0g 72.0%
Dietary Fiber 0.85 g 13.57%
Sugars 29.42 g %
Protein 3.23g 25.83%
Vitamin A 0.62IU% Vitamin C 0.0mg%
Calcium 143.38mg% Iron 1.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
butter-flavored cooking spray, large egg