Summer Recipe: Victoria Sponge

Heading to a barbecue or picnic this summer? Why not whip up this guilt-free pudding to share with your friends and family.  

This is one recipe to make the grandparents proud. It’s our take on the classic Victoria Sponge Cake, only we’ve dosed it up on good health, and added an ingredient or two as part of the FFF touch. 

Think the same fluffy sponge, and sweet centre, topped with cream cheese frosting, macerated strawberries, and balsamic roasted pistachios.

Almost sounds too good to be true…

Macros per cake: 261kCal 11P 22C 15F

Ingredients required

The below ingredients will make enough for 4 sizeable portions

1 – cake base

60g Oats

35g Vanilla whey protein

1 Egg

100g Greek yoghurt

50g Strawberry frozen

7g Baking powder

5g Lemon juice

2 – frosting

12g Vanilla whey protein

125g Cream cheese

30g Greek yoghurt

3 – extra-fruity topping

90g Strawberries

20g Honey

10g Lemon juice

4 – extra nutty topping

2g Honey

2g Balsamic vinegar

30g Pistachio

Method

1. Preheat the oven to 180c. 

2. Blend all the ingredients in the first list section, and line a baking tray with parchment. 

3. Bake for 20 minutes or until a baking needle comes out clean.

4. Leave to cool on a rack

5. Mix all of list 2 (cream cheese, yoghurt and protein) and leave to set in the fridge.

6. Chop the strawberries and leave to marinate in lemon juice and honey (list 3)

7. Mix Nuts with Balsamic and Honey (list 4) and roast at 180c for 10 mins, turning regularly.

8. Once the cake is cooled slice in half and fill with the prepared frosting (all the ingredients from list 2).

9. Add a second layer on top and decorate with strawberries and nuts. 

10. Pick 3 friends and enjoy.

For all those with a sweet tooth – we hope you love this recipe as much as we do! 

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