Victoria Sponge Protein Cake
I’m gonna put it out there and say that this is the best protein cake I’ve ever made. The texture is perfect and fluffy and tastes like the real deal, maybe a little less sweet frosting wise so you can add some sweetener to the frosting if you want it to taste more exactly the same but yeah, I impressed myself with this one! At 28g of protein a slice too! It’s really not a complicated recipe either – yay!
….I think you will be seeing a lot more cakes coming from me!
2 scoops vanilla whey (I get asked a lot what whey I use in my recipes, it is always GoNutrition’s whey 80 unless said otherwise!)
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 vanilla casein
1/2 cup 0% Greek yogurt
2 tbsp water
50g sugar free strawberry jam (I used Freeist sugar free strawberry jam available in the Free From aisle in Tesco)
(Optional 1-2 tbsp Truvia to sweeten the frosting)
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!
Makes one cake of 6 slices.
Macros per slice – 195kcal, 28g protein, 18g carb, 5.3g fat