Sponge cake

low protein sponge cake

Recipe highlights

Total cooking time:

45 min


Low Protein Diet - Exchange value 1* (exchange per serving 0)



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150g butter
150g caster sugar
2 tsp vanilla extract
350g Loprofin Mix
3 tsp Loprofin Egg Replacer
2 tsp baking powder
300ml Loprofin Drink


  1. Pre-heat oven to 190°C.
  2. Place the butter, sugar and vanilla extract in a large bowl, beat for 1–2 minutes until a smooth, creamy mixture.
  3. Mix the Loprofin Mix, Loprofin Egg Replacer and baking powder together. Gradually stir into the creamed mixture, alternating with the Loprofin Milk.
  4. Mix until a soft smooth batter is achieved–do not over beat.
  5. Pour the mixture into two individual round sandwich tins or one large tin to make a larger cake.
  6. Bake for 30–35 minutes or until well risen and firm to touch.
  7. Transfer to a wire rack to cool after 5 minutes.
  8. Add your choice of filling such as jam and buttercream.

Chef's tips:

      To change the flavours make the following changes when making the basic sponge mixtures:

Chocolate cake

  • Take out 25g of Loprofin Mix and add 35g cocoa powder.

Lemon or Orange Cake

  • Add the zest of 2 lemons or oranges.

Coffee Cake

  • Add 20g of instant coffee powder dissolved in 1 tablespoon of boiling water.

Red velvet cake

  • Take out 25g of Loprofin Mix and add 20g cocoa powder.
  • Add 2 tsp of red food colouring.

This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.

The Loprofin range are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet, and must be used under medical supervision.

* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and product labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens, please contact your healthcare professional.