Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
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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


  1. Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup.
  2. In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve.