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Save to my recipesLow Calorie Victoria Sponge Ingredients
| 180 grams | Soft margarine | |
| 3 | Free Range Eggs |  |
| 100 grams | Half Spoon Granulated Sugar (Silver Spoon) |  |
| 100 grams | Self Raising White Flour (Allinson Nature Friendly) sifted |  |
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Low Calorie Victoria Sponge
Recipe Submitted By: bakingmad
This Low Calorie Victoria Sponge cake is a perfect tea time treat. You can bake it for friends or family or even as a present for someone.
130 calories and 7% fat per serving
| Preparation Time | 10 minutes |
|---|---|
| Baking Time | 20 minutes |
| Portions | 6-8 slices |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 200 grams | Raspberries | |
| 5 tbsp | Fat Free Fromage Frais |
This recipe uses
How to make Low Calorie Victoria Sponge
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Pre-heat the oven to 180°C/160°C fan ovens/Gas 4
- Lightly grease 2 x 18cm round cake tins. Base line with two circles of baking paper.
-
Place the margarine in a large mixing bowl and add the Half spoon sugar. Beat
together with an electric hand whisk until the
mixture is light and fluffy. This could take up to 5 minutes to get the correct texture.
- Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.
-
Divide the mixture between the prepared tins, and level the tops with
a spatula. Bake in the oven for about 20 minutes,
or until the cakes spring back when pressed gently with a finger and
are pale golden in colour. Cool on a wire cooling rack.
- When cool, spread one cake with the fromage frais and top with the raspberries. Top with the other cake and serve.
Remember to review this recipe at www.bakingmad.com
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