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Servings: 1


Cost per recipe $3.48 view details
  • 1 x Recipe Eggless chocolate sponge cake
  • 1/2 can Canned cherries and syrup
  • 1 c. Fresh whipped cream
  • 3 Tbsp. Powdered sugar
  • 4 Tbsp. Grated dark or possibly plain chocolate, (and chilled)
  • 1/2 tsp Vanilla essence


  1. To make Cream icing
  2. Beat the cream over a tray of icecubes with a hand beater. Don't overbeat. It should form soft peaks. Mix in the sugar and essence.
  3. Mix gently. Put some icing in a icing gun leave the rest in the bowl.
  4. Keep both in the refrigerator.
  5. Slice the cake into 2 horizontal halves. Place on a tray on a mesh.
  6. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 min.
  7. Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping. Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over and decorate with cherries.
  8. Serves 6
  9. shelf life 2-3 days
  10. Making time 1/2 hour (excluding time making for the sponge cake)
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 313g
Calories 648  
Calories from Fat 393 61%
Total Fat 44.78g 56%
Saturated Fat 27.71g 111%
Trans Fat 0.0g  
Cholesterol 164mg 55%
Sodium 51mg 2%
Potassium 339mg 10%
Total Carbs 62.91g 17%
Dietary Fiber 3.9g 13%
Sugars 51.08g 34%
Protein 3.69g 6%


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