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Recipes > Cakes > Orange & Almond Sponge Cakes

Orange & Almond Sponge Cakes

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This tasty fruity cake is perfect for spring and summer.

Ingredients

  • 1 box Duncan Hines French Vanilla Cake Mix
  • 1 orange, juiced and zested (about ⅓ cup juice and 1 Tbsp. zest)
  • ⅔ cup unsweetened vanilla almond milk (Also terrific made with skim milk, 2% milk, Soy milk or coconut milk.)
  • ⅔ cup egg whites
  • 1 cup Greek yogurt
  • 1 container (8 oz.) frozen whipped topping, thawed
  • Toasted sliced almonds, for garnish
  • ½ pint blackberries or blueberries

Directions

  1. Preheat oven to 350°F. Grease and flour 9 x 13-inch cake pan.
  2. Combine cake mix, orange juice, zest, almond milk, egg whites and yogurt in large bowl. Whisk until blended. Pour batter into prepared pan.
  3. Bake 25 minutes or until toothpick inserted in centre comes out clean. Cool completely on wire rack.
  4. Cut cake into 1½x3–inch pieces.
  5. Pipe each with whipped topping and top with black berries (almonds and if desired) and orange peel.