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Victoria Sponge Cake
A layered cake fit for royalty, foodspring-style!
Easy
40 mins
Muscle Building
Nutritional value: per portion
1 medium slice
Calories
277
kcal
165 kcal / 100 g
Carbs
29
g
17 g / 100 g
Protein
23
g
14 g / 100 g
Fat
8
g
5 g / 100 g
Ingredients:
person
persons
| For the cake: | |
| 4 | eggs |
| 3 tbsp |
|
| 350 g | skyr yogurt |
| 200 g | stevia |
| 320 g | spelt flour |
| 80 g |
|
| 1 tbsp | baking powder |
| optional | powdered sugar |
| For the filling: | |
| 300 g | skyr yogurt |
| 30 g |
|
| 100 g | raspberry jam |
| optional |
|
A cake fit for royalty - we've put a foodspring spin on this layered specialty from England! Grant yourself permission to enjoy this masterpiece for a special occasion! Two layers of sponge cake, raspberry jam and a vanilla cream filling make up this heavenly dessert.
Preparation:
If you cut this cake into 10 slices, each slice contains 277 calories and 23g protein.
- Preheat the oven to 180° C.
- Mix the eggs, coconut oil, yogurt and stevia in a bowl until creamy.
- Add the spelt flour, Whey Protein and baking powder. Continue to mix until it forms a batter.
- Prepare two springform pans of the same size: line them with baking paper or grease them. Spread the batter evenly over both.
- Bake the cake for about 20 minutes. Allow to cool fully.
- For the filling: mix yogurt with Whey Protein until it reaches a creamy, smooth consistency.
- Cover one of the cakes with jam. Spread the yogurt cream on top. Set the other cake on top.
- Dust with powdered sugar, if desired, and garnish with Protein Cream. Slice and serve.
- Enjoy!
Our Tip
If you don't have two cake pans, you can bake the entire portion of cake batter in one springform pan. Double the baking time and test the cake often for doneness with a toothpick. After it's cooled down, cut your cake through the middle and voila! Two layers.
Copyright notice
- Photo on this page: ©foodspring
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