French · Dessert
Classic Sponge Layer Cake
A light, protein-engineered take on a classic French whisked sponge layer cake, built with whey isolate folded into the flour and filled with whipped Greek yogurt and fresh strawberries instead of butter-based frosting.
$1
20 minsPrep
19 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
274Calories
20.6gProtein
6gFat
33gCarbs
18.1gSugar
0.8gFiber
299mgSodium
140mgChol
2.6gSat Fat
226mgPotassium
133mgCalcium
1.6mgIron
0.7mcgVitamin B12
13.6mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
English Breakfast Tea
local
Champagne
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 175°C and butter-line a 10cm/4 inch round cake tin.
2
Whisk the whole egg, egg white and sugar in a stand mixer on high for 5-6 minutes until pale, thick and tripled in volume.
3
Sift the cake flour, whey protein isolate and baking powder together, then fold into the whisked egg in three additions, keeping as much air as possible.
4
Warm the skim milk slightly and fold through with the vanilla extract until just combined.
5
Pour the batter into the prepared tin and bake for 18-20 minutes until springy and a skewer comes out clean.
6
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
7
Whip the Greek yogurt until smooth and slightly aerated, then split the cooled sponge and fill with half the yogurt.
8
Stack the sponge, top with the remaining whipped yogurt and arrange the sliced strawberries over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/21 1/2 eggs, whisked (72g)
- 1 1/41 1/4 egg whites, whisked (40g)
- 1 oz28g sugar white
- 1.2 oz35g sifted cake flour
- 0.6 oz18g whey protein isolate
- 0.1 oz3g baking powder
- 0.1 oz4g vanilla extract
- 0.7 oz20g skim milk
- 3.2 oz90g whipped with sweetener greek yogurt
- 1.6 oz46g sliced strawberry
