Victoria sponge cake

A layered cake fit for royalty, foodspring-style!

Victoria Sponge Cake
Goal muscle_building
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 277
Protein 23 g
Fat 8 g
CARBOHYDRATES 29 g
Ingredients …

1 Person

You will need

If you cut this cake into 10 slices, each slice contains 277 calories and 23g protein.
1.
For the cake:
4 eggs
350 g skyr yogurt
200 g stevia
320 g spelt flour
1 tbsp baking powder
optional powdered sugar

Victoria sponge cake

A layered cake fit for royalty, foodspring-style!

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
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

  • 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.
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