Healthier Victoria sandwich

Healthier Victoria sandwich

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(6 ratings)

Prep: 25 mins Cook: 20 mins

Easy

Cuts into 8 slices
The classic tea time sponge cake is given a healthy makeover to slash the fat by half without losing any of the taste

Nutrition and extra info

  • Freeze unfilled

Nutrition: per slice

  • kcal263
  • fat9.3g
  • saturates2.8g
  • carbs39g
  • sugars24.1g
  • fibre1.3g
  • protein5.6g
  • salt0.6g
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Ingredients

  • 2 tbsp rapeseed oil, plus extra for the tin

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 175g self-raising flour
  • 1½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 140g golden caster sugar
  • 25g ground almond
  • 2 large egg
  • 175g natural yogurt
  • 2-3 drops vanilla extract
  • 25g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp raspberry conserve

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • ½ tsp icing sugar, to decorate

Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.

  2. Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.

  3. Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.

  4. Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).

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Comments, questions and tips

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Comments (11)

harrish's picture
5

Love this recipe, made it loads of times. It's nice & moist and keeps longer (given the chance!) than standard Victoria sponge recipes

brittcole's picture

Not sure what I did wrong but they turned out soooooo flat!!!!

anita_a_d_day's picture

This recipe worked really well... Better than I was expecting if I'm honest. I did whisk the whole mixture with an electric whisk before putting it in the tins and the sponge came out perfect. I don't think people would have known it was low fat if I hadn't told them. And I used soya yogurt because that was what I had in the fridge... With no problems
Will definitely make again.

cshobbs's picture
4

I thought this was good but not fantastic. The sponge tasted underdone and very almondy.

incie1969's picture
2

My son and I love it - he is 14 and 5ft 11 fairly fussy but a very sweet tooth so I tried this to pacify him - it worked. He really likes it. Thank you.

dandares's picture

Overall this tasted very nice. The texture was lovely and light. It smelled gorgeous when it was cooking in the oven. You can taste the rapeseed oil but only very slightly. I would definitely make it again. Regarding the previous writers comment about American eggs, in my experience I don't believe they are a different size, however the only difference I've ever noticed is the common American egg has pure white shells and tend to come from caged hens.

katyabird12's picture

I am in america and lousy at math. is there a way to get the recipes in my unit of measure? Also I have heard the eggs in america are much bigger than UK because we feed the chickens so many chemicals, doesn't anyone know if this is true?

stefaninny's picture

I have tried recipes using both metric and American cups. Weighing ingredients gives a much more consistent result and I much prefer it, why dont u get yourself some scales? When you can see the actual amounts by weight of sugar and fat it also helps you choose healthier recipes. Good luck.

vivienmary's picture
3

I was pleasantly surprised by the texture and taste and overall this wasnt at all bad! I had made this cake for my husband (whose fav. cake is a classic Vic.Sandwich), his overall comment gave the cake about 7 out of 10 which I suppose is pretty good? As he is at high risk of Type II Diabetes I thought I would try and cut down the fat content when making cakes. As you can see from my profile picture, it depicts a classic Vic. Sandwich with butter icing AND jam; I put home-made Raspberry Jam into the lower fat one and thought it helped it along? As I have a very sensitive palate, I thought that I could detect an underlying flavour which I assume was the Rapeseed oil, nevertheless, a very good substitute!

copperheidi's picture
4

Very nice cake. I made it into butterfly buns and it worked very well. Not quite the same texture as a traditional recipe sponge but still really good.

Questions (0)

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Tips (1)

patricabral's picture

Great sponge. I used olive oil,coconut yogourt,white sugar, no vainilla,flour for cakes with no yeast and a packet of dry yeast. To make it lighter mix de jam with gelatine. All done in a tin and cut in two.
I mean baking podwer, no yeast.

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