Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream

Total Time:
5 min
Prep:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup.

In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve.


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