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Sponge Cake With Cocoa Whipped Cream

Chef.at.Home's picture
Ingredients
  Whipping cream 1 Pint
  Dutch process cocoa 1⁄3 Cup (5.33 tbs)
  Sifted confectionery sugar 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  10 inch sponge cake 1 (1 Tube)
Directions

1. Whip cream until it stands in peaks.
2. Combine cocoa and sugar. Beat into whipping cream. Add vanilla before last final strokes.
3. Cut sponge cake horizontally into 2 layers. Spread 1/4 of topping on bottom layer. Replace top layer. Frost top and sides with remaining whipped cream. Refrigerate until served.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Interest: 
Everyday

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Your rating: None
4.33
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2671 Calories from Fat 1589

% Daily Value*

Total Fat 177 g271.7%

Saturated Fat 114.9 g574.4%

Trans Fat 0 g

Cholesterol 838.9 mg279.6%

Sodium 782 mg32.6%

Total Carbohydrates 216 g71.9%

Dietary Fiber 8.7 g34.8%

Sugars 160.5 g

Protein 8 g16.2%

Vitamin A 4.6% Vitamin C

Calcium 38% Iron 22.7%

*Based on a 2000 Calorie diet

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Sponge Cake With Cocoa Whipped Cream Recipe