Protein Cake with Jelly

The classic sponge cake with fruit and gelatin is always a safe bet, but why not give it a protein‑packed twist? Add cottage cheese cream and baking protein in the batter, and our new Clear Whey Isolate protein in the gelatin. You can customise it with any fruit that you have. This time we picked what the garden gave us and made a mix of blackberries, raspberries, cherries and strawberries. 10/10 from us! 🍓👌🏻

Shop ingredients

Organic Baking Powder – 150 g – phosphate-free cream of tartar powder for healthier baking

87% Baking Protein – 500 g – Denmark-sourced unflavoured protein powder – designed for kitchen use, super smooth texture, low lactose

£22.99

Organic Avocado Oil – 250 ml – fragrant, unrefined, from noble Hass and Fuerte varieties

£6.99

Flavour Drops – 50 ml – natural sweetener from stevia without calories, colours and artificial flavours, does not raise blood sugar

Clear Whey Isolate – 500 g – clear whey protein lemonade with over 84% protein – fresh taste, naturally sweetened with stevia

£34.99

£29.99

Nutrition (1 serving)

309 kcal
37 g carbohydrates
8 g fats
23 g protein

Per 8 portions

Sponge:

175 g plain flour
1/2 cup cane sugar
1 pinch vanilla pods
2 tsp baking powder
50 g baking protein
1 egg
200 ml milk
50 ml avocado oil

Cream:

500 g light curd cheese
200 g non-fat Greek yoghurt
vanilla stevia drops

Topping:

200 g fruit
24 g jelly powder
500 ml water
25 g Clear Whey Isolate

Instructions

Start by preparing the sponge:
In a bowl, mix the flour, sugar, baking protein, baking powder, a little vanilla, add the egg, milk and avocado or other vegetable oil. Mix well until smooth.
Pour the batter into a baking dish lined with baking paper (ours was 6 × 31 × 21 cm) and bake at 170 °C for about 25 minutes. Each oven bakes differently, so keep an eye on the dough during baking and try the skewer test.
After baking, let it cool down and move on to the cream:
Mix the two curd cheeses with Greek yoghurt and add vanilla flavour drops to sweeten the cream. We leave the amount up to you; we used about 8 drops.
Arrange your chosen fruit in rows side by side on the cream. Don't be afraid to experiment; anything goes for this dessert. We went for wild berries and juicy peaches.
And finally – the jelly, which we've enriched with protein powder! We made the jelly according to the instructions on the packaging - mix 24g of jelly in lukewarm water, bring to the boil, and when the mixture starts to boil, add one scoop of Clear Whey Isolate protein to it.
We opted for strawberry and peach flavours (we split them in half with jelly). Whisk well with a whisk to prevent lumps from forming in the mixture and remove from the stove.
Let the jelly cool for a while and when it starts to set, slowly pour it by spoonfuls over the fruit.
Then just leave in the fridge overnight to let all the flavours settle and the sponge soften, and serve the next day.
Enjoy!

Products used in the recipe