Low Fat Victoria Sponge Cake
Indulge in the classic British favorite with a guilt-free twist thanks to this Low Fat Victoria Sponge Cake recipe. Made with wholesome ingredients like fat-free plain yogurt and reduced sugar strawberry jam, this lighter version delivers all the flavor with fewer calories. The soft, airy sponge is achieved by whisking egg whites to perfection, while fresh strawberries lend natural sweetness and a burst of juiciness. Ready in under an hour, this low-fat dessert is perfect for afternoon tea, celebrations, or as a treat to share. Dust with a hint of icing sugar for that traditional finishing touch, and savor a delightful bite of this effortlessly healthier take on a quintessential treat.
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Recipe Information
Ingredients
- 200 g Self-raising flour
- 100 g Caster sugar
- 150 ml Fat-free plain yogurt
- 4 large Egg whites
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 150 g Fresh strawberries (hulled and sliced)
- 3 tbsp Reduced sugar strawberry jam
- 1 tsp Icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease two 20cm (8-inch) round cake tins and line the bases with parchment paper.
In a large mixing bowl, sift together the self-raising flour and baking powder. Stir to combine.
In another bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk until the mixture becomes glossy.
Gently fold the egg white mixture into the flour mixture using a large metal spoon. Take care not to knock out too much air.
Add the fat-free plain yogurt and vanilla extract to the batter. Gently fold until just combined and smooth.
Divide the mixture evenly between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes or until the cakes are golden and spring back when lightly pressed. A skewer inserted into the center should come out clean.
Remove the cakes from the oven and allow them to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
Once cool, spread the reduced sugar strawberry jam over the top of one sponge. Lay the sliced strawberries evenly over the jam layer.
Place the second sponge on top, pressing down gently. Dust the top of the cake with icing sugar before serving.
Slice and enjoy your light and delicious Low Fat Victoria Sponge Cake!
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 134.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
