Delicious Recipes Using Leftover Sponge Cake
Do you have some leftover sponge cake lying around? Don’t throw it away – turn it into something delicious instead! Sponge cake is a versatile base for many dessert recipes, and with a few simple ingredients, you can create something truly special. Whether you’re looking for something to serve at a dinner party or just a sweet treat for yourself, these recipes using leftover sponge cake are sure to please! Read on to find out how to make the most of your leftover sponge cake.
Tiramisu Trifle
This tiramisu trifle is a classic Italian dessert, and it’s sure to impress your friends and family. The combination of creamy custard, sponge cake, and chocolate is a winner every time, and it’s sure to leave everyone begging for more. Plus, it’s really easy to make – all you need to do is layer the ingredients in a trifle bowl and then leave it in the fridge to set. You can also switch up the ingredients to suit your taste – try adding some fresh fruit or a dollop of whipped cream for a truly indulgent treat.
Ingredients:
- 1 pint of custard
- Leftover sponge cake, cut into cubes
- 100g of dark chocolate, grated
- 2 tablespoons of coffee liqueur (optional)
Instructions:
- In a trifle bowl, layer half of the sponge cake cubes.
- Sprinkle half of the grated chocolate over the cake.
- Pour half of the custard over the cake and chocolate.
- Repeat the layers with the remaining ingredients.
- Optional: sprinkle a tablespoon of coffee liqueur over the top of the trifle.
- Cover the trifle bowl with cling film and leave in the fridge for at least 2 hours, or overnight.
- Serve chilled.
Nutrition:
This tiramisu trifle is a great way to use up any leftover sponge cake. Each serving contains approximately 270 calories, 10g of fat, 40g of carbohydrates, and 5g of protein. It’s also a good source of calcium and vitamin C. Enjoy!
Chocolate Cake Pops
If you’re looking for a delicious treat that’s sure to please, why not give these chocolate cake pops a try? They’re easy to make and are perfect for kids’ parties or as an after-dinner treat. Plus, they’re a great way to use up any leftover sponge cake. All you need to do is break up the sponge cake and mix it with some melted chocolate – it’s that simple! Then, just roll the mixture into balls and dunk them in melted chocolate to create the perfect chocolate cake pop.
Ingredients:
- Leftover sponge cake, broken into small pieces
- 200g of dark chocolate, melted
- 2 tablespoons of butter
- Sprinkles, to decorate (optional)
Instructions:
- In a large bowl, mix together the sponge cake pieces and melted chocolate.
- Add the butter and mix until the mixture is combined and has a dough-like consistency.
- Roll the mixture into small balls and place them on a lined baking tray.
- Melt the remaining chocolate and dip the cake pops into the melted chocolate, one at a time.
- Optional: add sprinkles over the top of the cake pops before the chocolate sets.
- Leave the cake pops to set in the fridge for at least 1 hour.
- Serve chilled.
Nutrition:
These chocolate cake pops are a great way to use up any leftover sponge cake. Each serving contains approximately 250 calories, 10g of fat, 40g of carbohydrates, and 5g of protein. They’re also a good source of calcium and vitamin C. Enjoy!
Fruit Salad Cake
This fruit salad cake is the perfect summer dessert – it’s light, refreshing, and makes the most of seasonal fruit. All you need to do is layer the ingredients in a cake tin and then leave it in the fridge to set. The combination of sponge cake and fruit is sure to tantalise your taste buds, and it’s a great way to use up any leftover sponge cake. Plus, you can switch up the fruit to suit your taste – try adding some mango, pineapple, or strawberries for a sweet and colourful twist.
Ingredients:
- Leftover sponge cake, cut into cubes
- 2 cups of fresh berries (eg. strawberries, raspberries, blueberries)
- 1 banana, sliced
- 1 tablespoon of honey
- 100g of Greek yoghurt
Instructions:
- In a cake tin, layer half of the sponge cake cubes.
- Top with the sliced banana and half of the berries.
- Drizzle with honey.
- Repeat the layers with the remaining ingredients.
- Cover the cake tin with cling film and leave in the fridge for at least 2 hours, or overnight.
- Serve chilled with a dollop of Greek yoghurt.
Nutrition:
This fruit salad cake is a great way to use up any leftover sponge cake. Each serving contains approximately 250 calories, 5g of fat, 40g of carbohydrates, and 5g of protein. It’s also a good source of calcium and vitamin C. Enjoy!
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