Cherries Jubilee Sponge
|Sponge cake||8 Inch|
|Burgundy cherry ice cream||1 Pint|
|Cherry/Red currant jelly||3⁄4 Cup (12 tbs)|
|Flaked coconut/Desiccated coconut||2 Tablespoon|
|Jubilee sauce||1 Tablespoon|
Cut 1/2-inch slice off the top of the sponge cake.
Hollow out the top section of the cake as follows: Make 2 circular cuts 1/2 inch in from the outside and inside edges of the cake to within 1 inch of the bottom.
Pull out the cake, leaving a cavity.
Fill with spoonfuls of slightly softened cherry ice cream; (Slip the cake section into a small tube pan if one fits, and you will be less likely to break,the cake shell.) Press cut-off slice on top, and freeze.
Unmold, and quickly brush with warm cherry jelly and sprinkle with coconut.
Return to the freezer.
Serve in wedges with hot Cherries Jubilee Sauce
Calories 191 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 34 mg11.3%
Sodium 43.5 mg1.8%
Total Carbohydrates 23 g7.6%
Dietary Fiber 1.1 g4.4%
Sugars 18.5 g
Protein 3 g5.3%
Vitamin A 6.4% Vitamin C 3.7%
Calcium 7.4% Iron 1.6%
*Based on a 2000 Calorie diet