Strawberry Sponge Cake with Vanilla Protein Whipped Cream
I’ve been dreaming of creating this recipe for quite some time now.
There’s nothing quite like strawberries and cream,
it’s simple yet stunningly delicious.
I have used Grass-Fed Aus Natural Protein in this recipe,
in the cake as well as the cream.
It’s beautiful in the cream as you can see and taste
the gorgeous speckles of pure vanilla bean.
Enjoy this recipe below!
Servings: 2-4
Ingredients
2 cups Self Raising Flour (I used GF)
½ cup Coconut or Rapadura Sugar
1/4 cup Pure Vanilla Bean Protein Powder
1 tsp Baking Powder
4 Free-Range Eggs
½ cup Grass-Fed Butter, melted
2 tsp Vanilla Extract
Strawberries, halved
Whipped Cream
1 x 400ml Cream
1/4 cup Pure Vanilla Bean Protein Powder
2 tsp Maple Syrup
Method
1. Preheat oven to 180 degrees.
2. Add flour, sugar, protein and baking powder to a mixing bowl and stir to combine.
3. In a separate bowl, whisk egg, butter and vanilla.
4. Pour wet mixture into dry mixture and stir to combine.
5. Pour mixture into a greased cake tin.
6. Bake for 20-25 minutes or until cooked through and lightly browned (use a skewer to test if it comes out clean).
7. Meanwhile, whip coconut cream, protein and maple syrup until it thickens.
8. Cut cake in half and spread cream on the bottom half, place strawberries and top strawberries with some more cream. Place the top half of the cake on top of the cream. Frost on top of the cake with additional cream and top with strawberries.
Want to see this recipe in action?
View on @naturalspoonfuls Instagram here.