Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream
- 4 round mini sponge cakes
- 1 (11-ounce) can mandarin oranges in light syrup
- 1/2 cup blueberries
- 1 cup whipped cream or whipped topping
Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup.
Copyright 2005, Robin Miller, All Rights Reserved
Recipe courtesy of Rachael Ray