Super Fluffy & Sliceable
🔹 Makes one 8-inch round cake (8–10 slices)
📝 Ingredients
🥚 4 large eggs (room temperature)
🍬 ½ cup (100 g) sugar (reduced slightly for balance)
🥛 ½ cup (120 ml) warm milk
🛢️ ¼ cup (60 ml) light oil or melted butter
🌼 1 tsp vanilla extract
🌾 1 cup (120 g) all-purpose flour
💪 ½ cup (50–60 g) vanilla or unflavored whey protein isolate
🧁 1½ tsp baking powder
🧂 Pinch of salt
Optional (for extra moisture if using protein powder):
➕ 2–3 tbsp milk
👩🍳 Steps
1️⃣ Prep
Preheat oven to 340°F (170°C).
Line and lightly grease an 8-inch cake pan.
2️⃣ Whip Eggs & Sugar
In a large bowl, beat eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume.
(This is what gives the sponge its fluffiness.)
3️⃣ Add Wet Ingredients
Gently mix in:
Warm milk
Oil or melted butter
Vanilla
Mix just until combined — do not overmix.
4️⃣ Combine Dry Ingredients
In a separate bowl, whisk:
Flour
Protein powder
Baking powder
Salt
5️⃣ Fold
Sift dry ingredients into the egg mixture in batches.
Gently fold using a spatula to keep the air in the batter.
If batter feels slightly thick (protein can do this), add 1–2 tbsp milk.
6️⃣ Bake
Pour into prepared pan.
Tap gently to release air bubbles.
Bake 30–35 minutes, until:
Golden on top
Toothpick comes out clean
Cool in pan 10 minutes, then transfer to rack.
💪 Macros (Approx. per slice – 1/10 cake)
Calories: ~160
Protein: 8–10g
Carbs: 18g
Fat: 6g
