MINI SPONGE CAKES WITH MANDARIN-BLUEBERRY FILLING AND WHIPPED CREAM

Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream image

Provided by Robin Miller : Food Network

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

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

Steps:

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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