Victoria sponge cake

Name: Victoria sponge cake
Total time: 40 min
Ingredients: eggs; Coconut oil; skyr yogurt; stevia; spelt flour; Whey Protein Vanilla; baking powder; skyr yogurt; Whey Protein Vanilla; raspberry jam

A layered cake fit for royalty, foodspring-style!

40 min

By Candy Lexa
April 22, 2020

Why trust us?

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.

Ingredients

1 Person

For the cake:

4

eggs
3 tbsp

Coconut oil
350 g

skyr yogurt
200 g

stevia
320 g

spelt flour
80 g

Whey Protein Vanilla
1 tbsp

baking powder
optional

powdered sugar

For the Filling:

300 g

skyr yogurt
30 g

Whey Protein Vanilla
100 g

raspberry jam

Preparation

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.
1

Enjoy!