My beautiful mama made this recipe because of her dietary preferences, she wanted a cake that would be high in protein, and low in fat as well as sugar. In addition, she wanted to cut out processed bread from her diet and replace it with something that would still provide her with energy, carbohydrates, in addition to being lovingly homemade! This is not a ‘typical’ cake, due to the low absence of fat so it is more dry and almost bread-like. Whole-meal flour was also used to boost the nutritional content of the cake!
Preheat the oven to 160 C/320 F/Gas 3. Line a baking tin with grease proof paper and oil it up.
Whisk together the butter and the sugar. Add the eggs, vanilla, salt and mix well. Then add the protein powder and the milk. Make sure the mixture is well blended before gradually adding in the flour. Sift the flour and baking powder in the batter (the wholemeal flour is a bit hard to sift!) fold it in the flour mixture with a spatula gradually so you don’t add too much at a time and the batter turns too thick. Making sure the batter is still runny, keep adding the rest of the flour. Try to reach a consistency where if you pick up the spatula, the mixture should drop back down in the bowl within two seconds (if the mixture is too thick, you can simply add a bit more milk, or if it is too runny, add a bit more flour). After all the flour is folded into the mixture, gently pour the mixture into the baking tin and leave in the oven for 45 minutes until golden brown. Once cooked, remove the tin from the oven and leave to stand for a minute. Run a round-bladed knife around the inside of tin to loosen the sponge, then turn out onto a wire rack and leave to cool. Once it’s cooled, it’s ready to eat! ♥
You can also add some blueberries or nuts to the batter for added nutritional content!