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High Protein Victoria Sponge

High Protein Victoria Sponge

Oh yes folks, we've gone GBBO mad here at Muscle Food and asked the fab Hebe Burton to come up with a HEALTHY version of this Great British classic! Who said you couldn’t have your cake and eat it too?

By Hebe Burton


For the Sponge:

For the Jam:

  • 100g fresh strawberries
  • 1/2 - 1 tsp ground chia seed
  • Sweetener to taste OR,
  • Strawberry jam

For the Cream:


  • Calories: 129kcal
  • Protein: 17g
  • Carbs: 11g
  • Fats: 2g


  1. Preheat the oven to 180C.
  2. Blend together all the ingredients for the cake. Pour into a greased and lined 15cm (6 inch) cake tin. Bake for 20-25 minutes or until done.
  3. Meanwhile, mix up the 'cream' ingredients until smooth and leave in the fridge to thicken up more. Blend the strawberries, chia and sweetener.
  4. Slice the cooled cake, spread two thirds of the 'cream' followed by the jam. Spread the remaining third of the 'cream' on top of the other half of the cake. Sandwich the two together and voila.
Just £6.49

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