As I was out for a walk earlier this week, I spotted a lady in a tearoom tucking in to a Victoria Sponge cake. This inspired me to adapt my donut recipe slightly to make something similar & voila - a summer sponge cake that won't ruin your diet!
This recipe makes a pretty decent serving for one (using a mini cake tin). It's so macro friendly that i've been eating a whole one for breakfast each morning (even in prep!) but if you wanted to make a larger one for sharing then just double up the recipe to fit the tin you are using.
To see a video of this delicious cake being cut check out my Instagram HERE.
Macros per cake (as pictured):
320kcal / 36g protein / 24g carbs / 8g fat / 10g fibre
Ingredients:
Cake:
40g coconut flour (I used one by Tiana from Holland & Barratt but this is also available in the baking aisle in large Tesco/Sainsbury/Waitrose stores).
25g vanilla protein powder
60g Apple Sauce (I used Waitrose Essential Bramley Apple Sauce)
80g egg whites
1 whole egg
1/2 tsp baking powder
50ml semi skimmed milk (or other milk of choice)
Filling:
30g quark (regular or vanilla)
15g vanilla protein powder
50g Mango chunks (I used frozen ones from Sainsbury's but defrosted them first)
1/2 a passion fruit
Instructions:
1. Preheat oven to 180c.
2. Place all cake ingredients in a blender & mix until thick.
3. Spray tin using 1 calorie cooking spray (such as Fry Light Butter Spray), fill tin with cake mix & place in oven for approx 25 minutes.
4. Allow cake to cool & slice in half.
5. Whilst cake cools make filling, mix quark with protein powder to form a "cream" & blend mango & passionfruit together make a coulis.
6. Once cake is cooled, add cream & coulis.
7. Eat! :-)