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This holiday favorite got a nutrition facelift from Executive Chef Bonnie Moore. She was able to cut the calories by more than half and slashed over 80 percent of the fat with the following
Flavored the sponge cake with almond extract instead of butter.
Used raspberry jam thinned with Cassis (a liqueur) or water instead of pastry cream for the filling.
Replaced the buttercream (made with eggs, butter and sugar) with chocolate glaze (made with chocolate and skim milk).
Vanilla Sponge Cake with Butter
Pastry Cream Filling
Chocolate Buttercream Frosting
Almond Sponge Cake
Raspberry Jam with Cassis
Fat: 43 g
Saturated Fat: 31 g
Cholesterol: 435 mg
Fat: 7 g
Saturated Fat: 6 g
Cholesterol: 81 mg