Healthier Victoria sandwich

Healthier Victoria sandwich

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(11 ratings)

Prep: 25 mins Cook: 20 mins


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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  • 2 tbsp rapeseed oil, plus extra for the tin
    Rapeseed oil

    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

    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 eggs
  • 175g natural yogurt
  • 2-3 drops vanilla extract
  • 25g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 tbsp raspberry conserve



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

  • ½ tsp icing sugar, to decorate


  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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3rd May, 2020
I made this cake and it wasn't until I was eating it and checking the recipe I realised I missed out the rape seed oil. It was lovely,light and fluffy so you can make it even healthier if you want.
20th Aug, 2019
I tried this recipe the other day and the cake turned out beautifully! I substituted the ground almonds for coconut flour, and used whole grain self-raising flour instead of white flour. I also did not have any rapeseed oil and had to use olive oil. With all the changes to the recipe, the cake still came out very fluffy and moist and had a lovely taste.
10th Dec, 2016
I've very sorry to say this but I made this cake thinking it was to be light and fluffy but the texture first of all is actually very dense which was disappointing! The taste of the cake itself was also not the best as I found it kinda tastes like steak...... It didn't cook on the inside even though it was in for the right amount of time and fell off the cake tin I'm lumps and was truly revolting.
6th Aug, 2016
Very nice recipe but the title is misleading. The BBC itself had a programme showing that butter was much healthier when cooking than vegetable oils).
29th Jun, 2016
Love this recipe, made it loads of times. It's nice & moist and keeps longer (given the chance!) than standard Victoria sponge recipes
4th May, 2014
Not sure what I did wrong but they turned out soooooo flat!!!!
anita_a_d_day's picture
18th Jan, 2014
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.
26th Apr, 2013
I thought this was good but not fantastic. The sponge tasted underdone and very almondy.
16th Feb, 2013
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.
10th Feb, 2013
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.


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1st Feb, 2014
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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