Ingredients
Sponge cake:
5 egg whites
1 whole egg
1 serve of vanilla protein powder
1/3 cup of almond meal
1/2 teaspoon of baking powder
Strawberry jam filling:
1 punnet of fresh strawberries
1 serve of Berrylicious protein powder
1/2 tablespoon of gelatine
Chocolate and coconut icing:
1 serve of chocolate protein powder
2 tablespoons of cocoa
1 teaspoon of melted coconut oil
3 tablespoons of dessicated coconut
Water
Method
Begin by making the strawberry jam filling first. You can make it a day in advance if you so wish.
To make the jam:
Hull and slice the strawberries in half and add to a small saucepan on a very low heat. Add about 1/4 cup of water and gently simmer until the strawberries have lost their shape and the mixture becomes thick and "jammy." This will take roughly 40 minutes, during this time make sure to check the mixture regularly and stir often. Once at the right consistency, take the strawberries off the heat and leave to cool for about five minutes before adding the protein powder and gelatine and mixing well. Place in a small container in the fridge to set.
To make the sponge cake:
Preheat the oven to 150 degrees celcius. Beat the egg whites until stiff, before adding the almond meal, whole egg, baking powder and protein in small batches to ensure that the mixture stays fluffy. Pour into a baking tray which is small enough to allow the mixture to fill at least 1/2 a centimetre up the sides before baking for 15-20 minutes or until the sponge has set.
Once the sponge has cooked and cooled, spoon a thin layer of jam over the top before folding it over and cutting into 6 even sized sandwich portions.
Mix the protein powder, cocoa, melted oil and a dash of water together and stir well to remove any lumps. Drop the sandwiched portions of sponge and jam into the mixture so that they coat all sides before rolling in the dessicated coconut.
Leave to settle for about 5-10 minutes before serving as the coating will harden slightly.
Recipe makes 6 rectangular lamington fingers.
Nutritional info
Once the sponge has cooked and cooled, spoon a thin layer of jam over the top before folding it over and cutting into 6 even sized sandwich portions.
Mix the protein powder, cocoa, melted oil and a dash of water together and stir well to remove any lumps. Drop the sandwiched portions of sponge and jam into the mixture so that they coat all sides before rolling in the dessicated coconut.
Leave to settle for about 5-10 minutes before serving as the coating will harden slightly.
Recipe makes 6 rectangular lamington fingers.
Nutritional info
Calories: 207
Fat: 7.9g
Protein: 25.2g
Carbs: 6.6g (3.3g net)
Fibre: 3.3g
Fat: 7.9g
Protein: 25.2g
Carbs: 6.6g (3.3g net)
Fibre: 3.3g
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