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Protein Victoria Spongecake

Protein Victoria Sponge Cake

Courtney Pruce

A classic recipe with a modern, protein packed twist - who said baking had to be unhealthy?!

By Courtney Pruce



  • Calories: 143kcal
  • Protein: 13g
  • Carbs: 19g
  • Fats: 4g
  • Fibre: 4g

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 143 599 -456
Protein 13g 6g +7g
Carbs 19g 56g -37g
Fat 4g 40g -36g
Fibre 2g 1g -+1g


  1. Pre heat your oven to 175C.
  2. In a bowl combine oat flour, whey, stevia, baking powder, eggs, quark, apple puree and vanilla essence and whisk until a smooth batter is formed.
  3. Grease a round baking tin with some coconut oil.
  4. Pour in the mixture and bake for 20-15 minutes until cooked through (use the knife test).
  5. Remove the cake and leave to cool – once cooled, slice it horizontally to make two equal halves.
  6. To make cream filling, simply whisk the Greek yoghurt and vanilla protein powder (you can add some stevia for extra sweetness) until it’s light and fluffy.
  7. To make the jam, simply combine the Walden Farms raspberry spread and fresh raspberries in a saucepan on a low heat. (If you are already using sugar free strawberry jam then you can skip this step
  8. Stir frequently until the raspberries have reduced down and a jam like consistency is reached.
  9. Leave aside to completely cool.
  10. Chop your fresh strawberries finely.
  11. Spread the bottom layer with the raspberry jam, and then repeat with the vanilla cream filling.
  12. Add the fresh strawberries followed by the second cake layer.
  13. To finish, dust the top of the cake with the Sukrin icing sugar replacement and then top with a fresh strawberry to serve!

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