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Red Velvet Sponge Cake

Red Velvet Sponge Cake

Paige Modeste

A stunning showstopper of a cake that's simple to make! This delicious Red Velvet Sponge is a protein powerhouse with layers of white chocolate, protein sponge and oodles of tastiness…

By Paige Modeste


Ingredients

For The Filling

  • 175ml natural fat free yoghurt
  • 1 scoop vanilla whey
  • Fresh Raspberries

For The Topping

  • 1 bar of white chocolate
  • Raspberry powder
  • Strawberries
  • Raspberries
  • Blackberries

Nutrition

  • Calories: 208kcal
  • Protein: 11g
  • Carbs: 21g
  • Fats: 9g
  • Fibre: wg

Nutritional comparison

Compare Paige's Recipe Standard Recipe Difference
Calories 208 656 -448
Protein 11g 5g +6g
Carbs 21g 75g -54g
Fat 9g 37g -28g
Fibre 2g 1g +1g

Method:


  1. Grease two cake tins with coconut oil and preheat oven to 170degrees.
  2. Mix all of your cake ingredients in a bowl until you get a smooth mixture.
  3. Pour evenly into each cake tin.
  4. Bake for 20minutes.
  5. Whisk the filling together, spread over the bottom layer and place raspberries on top.
  6. Place top layer on carefully and spread over your melted white chocolate.
  7. Decorate with fruit and sprinkles.
  8. Leave to set in fridge.
  9. Sprinkle over raspberry powder.

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