Strawberry & Cream Mini Sponge Cakes

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 12



  1. With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Butter or line a baking sheet with parchment paper.
  2. In a bowl, combine the flour and baking powder.
  3. In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture whitens. Gently fold in the dry ingredients with a spatula.
  4. With a spoon, scoop about 30 ml (2 tablespoons) of mixture on the sheet for each mini cake.
  5. Bake for about 10 minutes. Let cool.
  6. When serving, garnish with whipped cream and sliced strawberries.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 mini sponge cake

Withuot whipped cream and strawberries

Content % Daily Value
Calories 50  
Total Fat 1 g  
Saturated Fat 0 g  
Sodium (salt) 25 mg  
Carbohydrates 8 g  
Fibre 0 g  
Protein 2 g