Victoria Sponge Cake

Victoria Sponge Cake

A layered cake fit for royalty, foodspring-style!

Easy
40 mins
Muscle Building

Nutritional value: per portion

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:
persons

For the cake:
4 eggs
3 tbsp
Coconut oil
Coconut oil
29.99 PLN
(93.72 PLN/1000g)
Incl. VAT & plus shipping
350 g skyr yogurt
200 g stevia
320 g spelt flour
80 g
Whey Protein Vanilla
Whey Protein Vanilla
129.99 PLN
(173.32 PLN/1kg)
Incl. VAT & plus shipping
1 tbsp baking powder
optional powdered sugar
For the filling:
300 g skyr yogurt
30 g
Whey Protein Vanilla
Whey Protein Vanilla
129.99 PLN
(173.32 PLN/1kg)
Incl. VAT & plus shipping
100 g raspberry jam
optional
Protein Cream Coconut Crisp
Protein Cream Coconut Crisp
19.99 PLN
(10.00 PLN/100 g)
Incl. VAT & plus shipping
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.

  1. Preheat the oven to 180° C.
  2. Mix the eggs, coconut oil, yogurt and stevia in a bowl until creamy.
  3. Add the spelt flour, Whey Protein and baking powder. Continue to mix until it forms a batter.
  4. Prepare two springform pans of the same size: line them with baking paper or grease them. Spread the batter evenly over both.  
  5. Bake the cake for about 20 minutes. Allow to cool fully.
  6. For the filling: mix yogurt with Whey Protein until it reaches a creamy, smooth consistency.
  7. Cover one of the cakes with jam. Spread the yogurt cream on top. Set the other cake on top.
  8. Dust with powdered sugar, if desired, and garnish with Protein Cream. Slice and serve.
  9. 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.