Mango & Passion Fruit Victoria Sponge Cake

As I was out for a walk earlier this week, I spotted a lady in a tearoom tucking in to a Victoria Sponge cake. This inspired me to adapt my donut recipe slightly to make something similar & voila - a summer sponge cake that won't ruin your diet!

This recipe makes a pretty decent serving for one (using a mini cake tin). It's so macro friendly that i've been eating a whole one for breakfast each morning (even in prep!) but if you wanted to make a larger one for sharing then just double up the recipe to fit the tin you are using.

To see a video of this delicious cake being cut check out my Instagram HERE.

Macros per cake (as pictured):

320kcal / 36g protein / 24g carbs / 8g fat / 10g fibre

Ingredients:

Cake:

40g coconut flour (I used one by Tiana from Holland & Barratt but this is also available in the baking aisle in large Tesco/Sainsbury/Waitrose stores).

25g vanilla protein powder

60g Apple Sauce (I used Waitrose Essential Bramley Apple Sauce)

80g egg whites

1 whole egg

1/2 tsp baking powder

50ml semi skimmed milk (or other milk of choice)

Filling:

30g quark (regular or vanilla)

15g vanilla protein powder

50g Mango chunks (I used frozen ones from Sainsbury's but defrosted them first)

1/2 a passion fruit

Instructions:

1. Preheat oven to 180c.

2. Place all cake ingredients in a blender & mix until thick.

3. Spray tin using 1 calorie cooking spray (such as Fry Light Butter Spray), fill tin with cake mix & place in oven for approx 25 minutes.

4. Allow cake to cool & slice in half.

5. Whilst cake cools make filling, mix quark with protein powder to form a "cream" & blend mango & passionfruit together make a coulis.

6. Once cake is cooled, add cream & coulis.

7. Eat! :-)