March 6, 2018
This is hands down the BEST protein sponge cake I have EVER made (hence the name) do not try to remove/amend the ingredients (unless it's where I have added substitutions) as they are all there for a reason & doing so will probably result in a dry sponge, which is what I ended up with literally hundreds of times whilst trying to perfect this recipe. I challenge anyone to try this cake & not be truly shocked that it is a healthier version. Happy baking!
|Serving Size||Per slice|
1Preheat your oven to 180'c
2Grease & line two 6 inch cake tins.
3In a large bowl mix together the coconut sugar, rapeseed oil & eggs. Whisk it as hard as you can for at least 1 minute.
4Now add the yoghurt to this mixture and mix in.
5Now add the flour and protein powder and fold in gently.
6Tip the mixture equally between the two tins.
7Bake for 18 - 25 minutes (time will depend on your oven, you want to look for a golden top that springs back when you press the top)
8Allow the cakes to cool whilst you make the filling.
9To do this simply mix the protein powder into the cream cheese, if you're using a protein blend or casein you may need a little milk or water to loosen the mixture off, if you're using whey you probably won't need it.
10Once the cakes are fully cooled spread the cream cheese filling over one side, add the jam & put the second cake on top.
11Dust with icing sugar & enjoy!