Vanilla and cheese sponge cake

Here are the ingredients you need for this recipe

• 500gr fat-free whipped fresh cheese (queso fresco batido 0% or quark)
• 15 egg whites
• 200gr oat flour
• 50gr True vanilla whey protein isolate
• 2 tbsp homemade date syrup or sweetener

For the topping

• Pure cacao nibs
• High-protein spreadable cheese
• Fat-free whipped fresh cheese (queso fresco batido 0%)
• A few drops of vanilla extract

Process

1. 1Preheat the oven to 200ºC.
2. 2Mix all the wet ingredients together.
3. 3Mix all the dry ingredients together (except the cacao nibs).
4. 4Combine both mixtures using an electric mixer or blender.
5. 5Pour into an oven-safe silicone mould.
6. 6Bake at 180ºC for 50min.
7. 7Leave to cool.
8. 8In a bowl, mix the tablespoons of whipped fresh cheese with the spreadable cheese and the drops of vanilla, blending well.
9. 9Spread the frosting over the cooled cake.
10. 10Decorate with the cacao nibs.
11. 11Chill in the fridge for at least 2h.
12. 12Done! Our vanilla and cheese sponge cake is ready

Extras

1. 1You can swap the vanilla protein powder for vanilla extract.
2. 2You can use whichever oat flour you like best.
3. 3You can keep it in the fridge and it will stay perfect for 5 days.