Serves: 8 slices
Protein: ~15–20g per slice
Ingredients
Chocolate Sponge Cake
- 4 large eggs, separated
- ⅓ cup granulated sweetener (or sugar)
- ¼ cup unsweetened cocoa powder
- ⅓ cup chocolate protein powder (whey works best)
- ¼ cup oat flour (or finely blended oats)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
High-Protein Cream Filling
- 1 cup nonfat Greek yogurt (or blended cottage cheese)
- ½ cup vanilla or chocolate protein powder
- 1–2 tbsp maple syrup or powdered sweetener
- 1 tsp vanilla extract
Optional Add-Ins
- Mini dark chocolate chips
- Espresso powder (enhances chocolate flavor)
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment (leave overhang).
2. Make the Sponge
- Beat egg whites with half the sweetener until stiff peaks.
- In another bowl, whisk egg yolks, remaining sweetener, and vanilla.
- Fold yolk mixture gently into egg whites.
- Sift in cocoa powder, protein powder, oat flour, baking powder, and salt.
- Fold carefully until just combined (don’t deflate).
3. Bake
- Spread batter evenly in pan.
- Bake 10–12 minutes until set and springs back lightly.
4. Roll While Warm
- Dust a clean towel with cocoa powder.
- Flip cake onto towel, peel parchment.
- Roll cake with the towel inside (short side) and let cool completely.
5. Make Filling
- Mix Greek yogurt, protein powder, sweetener, and vanilla until smooth.
- Chill if needed to thicken.
6. Fill & Roll
- Unroll cake gently.
- Spread filling evenly (leave ½ inch border).
- Re-roll tightly (without towel).
7. Chill
- Refrigerate 30–60 minutes before slicing.
Texture & Flavor
- Cake: airy, soft, flexible
- Filling: creamy, cheesecake-like
- Not dry, not rubbery (key win for protein baking)
Macro Estimate (per slice)
- Calories: ~160–190
- Protein: 15–20g
- Carbs: ~10–15g
- Fat: ~4–6g
