Victoria Sponge Protein Cake recipe
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Victoria Sponge Protein Cake[/caption]
Victoria Sponge Protein Cake Ingredients:
- 2 scoops Whey Protein (Vanilla)
- 1 cup Sukrin reduced fat almond flour or oat flour (do not use ground almonds)
- 2 tsp baking powder
- 1/4 cup Truvia
- 1 medium egg
- 1/4 cup liquid egg whites
- 3/4 cup Quark
- 2 tsp vanilla essence
- 100g pot of apple puree
- 1 scoop Casein (Vanilla)
- 1/2 cup 0% Greek yogurt
- 2 tbsp water
- 50g sugar free strawberry jam
- Optional Sukrin sugar free alternative to icing sugar to dust
Victoria Sponge Protein Cake Method:
Pre heat the oven to 180 degrees C. In a bowl, mix together the vanilla whey, Sukrin almond flour, baking powder and Truvia. Next add in the egg, egg whites, Quark, vanilla essence and apple puree and mix very well (bicep workout!) to form a smooth batter.
Spray a small 6" springform pan with 0kcal spray or line with coconut oil and pour the batter into the pan. Smooth off the top and bake for 20-25 minutes until fully cooked throughout.
Leave the cake to fully cool before slicing horizontally in half for the filling.
Make the frosting by mixing together the casein, Greek yogurt and water in a large bowl and spread evenly on one half of the cake. Spread the jam on top of the frosting evenly and pop the other half of the cake on top to sandwich it all together.
Dust the cake lightly with sugar free icing and slice to serve!
Victoria Sponge Protein Cake macros per slice (makes 6 slices):
- 28g protein
- 18g carb
- 5.3g fat
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