Lemon Cheesecake Sponge With Vanilla Cream Topping



This lemon cheesecake sponge not only tastes amazing but is packed full of goodness!

You will need:

  • 6" cake tin
  • Spatula
  • Whisk
  • Grease proof paper

Nutrition (per bake):

  • Calories – 124kcal
  • Protein – 13g
  • Carbohydrate – 11g
  • Fat 2.8g

 Ingredients For Sponge:

  • 100g Plain Flour
  • 60g Boditronics Lemon Cheesecake Express Whey
  • 15g Boditronics Inulin
  • 10g Baking powder
  • 1 Whole egg
  • 2 Egg whites
  • 75g 0% Fat Free Greek yoghurt
  • 20g Sweetener

  Ingredients For Vanilla Protein Cream:

  • 100g Light Cream Cheese
  • 1 scoop Boditronics Vanilla Express Whey or Diet Whey
  • 10g Sweetener

Method - Base:

  1. Preheat the oven to 180°C
  2. Place grease proof paper in the cake tin
  3. Add the flour and protein powder to the mixing bowl and mix together.
  4. Now add the Inulin, baking powder and sweetener.
  5. Mix together with a whisk.
  6. Add the whole egg, 2 egg whites and yoghurt and whisk until the mixtire turns to batter (don't eat it!)
  7. Add the sweetener to taste and give another whisk
  8. When you are happy with the consistency, add the whole mixture to the cake tin.
  9. Using the spatula, evenly spread the mixture
  10. Place in the oven for 18 mins or until golden.
  11. Leave to cool on a wire shelf.
  12. Whilst it cools, mix the cream cheese, sweetener and protein powder together to a thick paste.
  13. When you are happy that the sponge is cool, cover the cake with the cream and decorate with your favourite decoration