Italian Sponge Cakes in 5

Name: Italian Sponge Cakes in 5
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters honey, eyeball it; 1 lemon, zested; 4 individual sponge cake shells; 8 strawberries, hulled and sliced; 1 pint vanilla ice cream; 4 servings Splash of water

Italian Sponge Cakes in 5 might be a good recipe to expand your dessert recipe box. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 21g of protein, 21g of fat, and a total of 1206 calories. From preparation to the plate, this recipe takes approximately 5 minutes. A mixture of honey, lemon zest, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mediterranean cuisine.

Instructions

Heat the honey, water and lemon zest in sauce pot or in microwave for 45 seconds-1 minute on high. Douse the cakes in equal amounts of sauce. Fill the shells with ice cream and top with sliced berries.

Ingredients you will need

Lemon Zest

Ice Cream

Berries

Pasta Shells

Honey

Sauce

Water

Equipment you will use

Microwave

Pot

Equipment

Microwave

Pot

Ingredients

Servings:

79milliliters

honey, eyeball it 1

lemon, zested 4

individual sponge cake shells 8

strawberries, hulled and sliced 1pint

vanilla ice cream 4servings

Splash of water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Sponge Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.