Use for frozen sponge cake

mrsdwhite

I've had some bits of frozen sponge cake sitting in my freezer for quite a while now, left over from making a layered sponge bday cake.
Anyone have any idea of what I could use it for rather than just throwing it away? Trying to not waste but when I froze it I didn't know what I could do with it!
I'm going to be emptying the freezer and doing a bit of an inventory of it so want to get things like this used up or thrown away.

jackieblack

Trifle?
Xxxxxxxxxxx

Linda32

I am not very inventive so I would defrost it and eat it or what were you going to use it for when you made it.

RedFraggle

Tiramisu? Or the birds will probably be grateful if you put it outside.

mrsdwhite

I have thought about making trifle with it, but I don't have a trifle dish and buying one just to use up leftover cake is not very MSE!
The cake was made by Eric Lanlard (a bit of a famous pâtissiere) and is actually really nice! So don't want to waste it if at all possible, I guess I could try some form of trifle using something other than a trifle bowl?

JIL

Cake pops or Lamingtons,

Cakepops I think you mix up the bits of sponge with butter cream or frosting, put on a stick and dip in chocolate and roll in broken nuts or hundreds and thousands.

Lamingtons are just bits of sponge dipped in chocolate and coconut.

Google for proper recipes.

Waffle_On

You don't need a trifle bowl, I've always just used a normal serving bowl.


Another option would be cake pops. One of the methods for that is to crumble your cake and bind it together with buttercream.

maman

Waffle_On wrote: »

You don't need a trifle bowl, I've always just used a normal serving bowl.


Another option would be cake pops. One of the methods for that is to crumble your cake and bind it together with buttercream.

Any old bowl (salad bowl/mixing bowl/casserole dish/Pyrex) would be fine for making a trifle, or you could make them in individual dishes if you have them.


Otherwise why not just pour custard over the top for a hot pudding.


Its difficult to advise without knowing lifestyle/how many you cook for but I'd say large scale pudding for a group or take out a bit at a time for packed lunches if it's just one or two.

peachyprice

You can use the sponge mixed with ground almonds and butter to make a frangipan type filling for bakewell tarts.

http://www.bbcgoodfood.com/recipes/2219676/cherry-and-almond-tarts