I have a confession to make, I have been SO disorganised recently focusing on one thing and completely neglecting everything else. Firstly my mum came to visit and then the following week I had to get some Halloween recipes together to sell and my work days had changed... no blogging, not much training and the same nail varnish I painted on a few weeks ago cracking around the edges...also, no social life.
To get back into blogging I thought I could finish what I started by posting a few final Great British Bake Off inspired recipes from the latter weeks of the show. So, here they are! A protein, low sugar Victoria Sponge with whipped coconut cream and some cute (protein powder in a pretty and elegant disguise) Fondant Fancies.
Both recipes use the same sponge base below. I made a few hiccups with the Fondant Fancies... which is why they look a bit on the messy side! But I have included what I SHOULD have done during the process in these instructions so yours will hopefully look A LOT better than mine. This was mainly a lot of refrigerating. The flavours below are just a couple options but the possibilities are endless; you can use other extracts in your icings like salted caramel (darn why didn't I do that!?), almond, lemon, orange... and you can even flavour the butter in a similar way using extracts/essences/flavour drops/protein powder. I haven't tried this but you might also be able to make the sponge chocolate by subbing the protein with a chocolate protein powder and 1/2 of the coconut flour with cocoa powder.
SEE! ENDLESS POSSIBILITIES!
BASIC VANILLA SPONGE
INGREDIENTS:
- 2 eggs
- 1/4 cup of coconut oil, melted
- 3/4 cup tinned coconut milk
- 1 tbsp vanilla extract
- 3 tbsp agave
- 1/2 cup coconut flour, sifted
- 1-2 scoops vanilla protein powder, sifted
- 1 tsp baking powder
- Pinch of salt
PROTEIN VICTORIA SPONGE WITH WHIPPED COCONUT CREAM
***for Victoria sponge double the ingredients above for the basic vanilla sponge and bake in two same sized cake tins, or one, and slice the cake through the middle to create two cakes.
WHIPPED COCONUT CREAM FILLING:
- 2 tins of full fat coconut milk, refrigerated
- 4-5 tbsp of homemade sugar-free icing (RECIPE HERE)+ extra for dusting
- 1 scoop vanilla protein
- 1 tsp vanilla extract
METHOD
Pre-heat oven to 180'C. In a large bowl whisk the eggs, melted coconut oil, milk, vanilla and agave. Sift the coconut flour and protein powder into the mixture and stir till reaching a creamy consistency. Finally add the baking powder and salt, then stir through. Pour the batter into your greased cake tins or use baking paper and bake for 25-30 minutes. Note, if using one tin and double the mixture increase the baking time by a further 5-10 minutes. Poke with a knife to see if it comes out clean, if not leave in the oven for a little longer regularly checking.
While the cake is baking you can prepare your whipped cream. Open both coconut milk tins being sure to keep upright and remove the top thick cream layer from each into a medium bowl. (The left over water is great for smoothies so bottle it up and keep in the fridge!) Using a hand whisk or electric blender beat the cream for a few minutes till it starts to become light and airy with soft peaks. Add the icing sugar then the protein and vanilla extract, beating only enough to mix through. Refrigerate.
Once your cakes are cool top with a thick layer of jam and whipped cream (You can pipe this but the cream is quite soft). There might be a little extra whipped cream left... perfect for that hot chocolate later on ;P Dust your cake by sifting your icing sugar mix over the top layer.
PROTEIN FONDANT FANCIES
Yep that's right, protein Fondant Fancies! Who'd have thought it eh?
- One batch of vanilla sponge using recipe above.
PROTEIN BUTTERCREAM
- 1/4 cup coconut oil, softened
- 1/4 cup grass-fed or organic butter, softened
- 2-3 tbsp of protein powder, softened
- 3-4 heaped tbsp of homemade icing sugar
- 1 tsp vanilla extract
RAW MARZIPAN
- 1 1/2 cups of blanched ground almonds
- 2-3 tbsp of agave
- 1 tbsp coconut oil
- 1 scoop of vanilla protein
- 1 tbsp of almond extract
+ No added sugar apricot jam.
ICING
- For chocolate: 1 cup of homemade icing + 2- 3 tbsp of cocoa powder (depending on how chocolatey you want it) + 2 tbsp coconut oil melted.
- For strawberry: 1 cup of homemade icing + 2 tbsp strawberry protein powder + 2 tbsp coconut oil, melted + a few drops of strawberry flavouring if necessary + a pink food colouring.
- For coconut: 1 cup of homemade icing + 2 tbsp vanilla protein + 2 tbsp coconut oil, melted + 2-3 tsp coconut extract.
To make the icings you can follow the recipes above. Add 2-3 tbsp of boiling water to your ingredients to dissolve the powders then add coconut milk to reached a slightly thin sauce. You can sub with different flavourings and food colourings.
+ 100 dark chocolate, melted.
+ 100 dark chocolate, melted.
METHOD
For the sponge use the recipe above (basic vanilla sponge cake) but bake in preferably a swiss roll tin or a brownie tin will do.
While baking prepare your buttercream. Use an electric whisk or hand whisk beat the coconut oil and butter for a few minutes till light and creamy. Add the protein powder, beat again, vanilla extract and beat again and then add icing sugar 1 tbsp at a time beating after each. Taste mixture before adding more than 3 tbsp to see if you need it sweeter, if so add more. Place in the fridge to firm up.
Next, make your marzipan. Add the ground almonds, syrup and coconut oil into a high speed food processor and blend until it makes a dough like texture. You may need to do this a few times. Don't leave your blender running for more than 40 seconds. Allow to break for 20 seconds or so and repeat. Then add the protein powder and vanilla and process again till well blended. Pop in the fridge!
Once your cake is done allow it too cool.
When ready brush the top of the cake with a thin layer of apricot jam. Roll out the marzipan very thinly and spread it across the top of the sponge sticking it to the jam and chill for 5 minutes.
Next cut your sponge into equal sized squares (mine were quite bigger than usual as I used a brownie tin). Cover all the cakes four sides (not bottom) with a thin layer of buttercream, and pipe a blob of buttercream on all the cakes tops onto the marzipan in the centre, again, refrigerate for a further 10 minutes or so.
To decorate make the icing as stated above or sub with your own flavours. Put in the freezer for a few minutes till the icing has slightly stiffened but not completely... I didn't do this and the icing pretty much just fell off the cake... Put your cakes onto a wrack and pour the icing mixes onto your cakes trying to cover all the sides. Refrigerate again for 15-20 minutes ... I didn't do this either, the chocolate just seeped into the wet icing a fell off also ... and pipe your melted dark chocolate on the tops of each cake in a zig-zag pattern to finish... yup, I didn't pipe mine and it ended up a lil' bit messy but if you're messy like me then you can drizzle the chocolate across with a teaspoon :)
For Fondant Fancy inspo that is much better than mine here are Mary's:
(IMAGE//BBC)
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