- Pre-heat oven to 190°C.
- Place the butter, sugar and vanilla extract in a large bowl, beat for 1–2 minutes until a smooth, creamy mixture.
- Mix the Loprofin Mix, Loprofin Egg Replacer and baking powder together. Gradually stir into the creamed mixture, alternating with the Loprofin Milk.
- Mix until a soft smooth batter is achieved–do not over beat.
- Pour the mixture into two individual round sandwich tins or one large tin to make a larger cake.
- Bake for 30–35 minutes or until well risen and firm to touch.
- Transfer to a wire rack to cool after 5 minutes.
- 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.
Important notice:
This platform is intended for patients or carers of patients who have been prescribed the Nutricia Loprofin range by a Healthcare professional.
Loprofin Mix, Loprofin Sno-Pro or drink LQ and Loprofin Eggreplacer are Food For Special Medical Purposes for the dietary management of inherited metabolic disorders and renal failure requiring a low protein diet, and must be used under medical supervision.
Always follow the advice of your Healthcare Professional before making any changes to your diet.
Everybody’s low-protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.
Always check allergens for individual ingredients and product labels.
