Low Sodium Victoria Sponge Cake
Indulge in the quintessentially British dessert with a heart-healthy twist through this Low Sodium Victoria Sponge Cake. This classic sponge cake retains all the soft, airy texture and sweet sophistication of the original, while utilizing unsalted butter, low sodium baking powder, and unsweetened fruit jam to reduce its sodium content without sacrificing flavor. Featuring layers of pillowy sponge, delicately whipped cream, and a vibrant spread of fruit jam, this recipe is perfect for those who want a healthier option for their afternoon tea treats. Crafted in just under an hour, this beautifully simple cake is ideal for gatherings or a comforting homemade dessert. Dusted with powdered sugar for a timeless finish, it’s the perfect way to enjoy an elegant treat while prioritizing low sodium eating.
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Recipe Information
Ingredients
- 175 grams unsalted butter, softened
- 175 grams granulated sugar
- 3 pieces large eggs
- 1 teaspoon pure vanilla extract
- 175 grams all-purpose flour
- 1 teaspoon baking powder (low sodium or sodium-free)
- 2 tablespoons milk (low fat or whole)
- 4 tablespoons unsweetened fruit jam (e.g., raspberry or strawberry)
- 150 milliliters whipping cream (unsalted, lightly sweetened)
- 2 tablespoons powdered sugar for dusting
Instructions
Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
In a separate bowl, sift the all-purpose flour and low sodium baking powder together. Gradually fold this mixture into the wet ingredients in three additions, using a spatula or wooden spoon.
Gently fold in the milk to achieve a smoother, spoonable batter consistency.
Divide the batter evenly between the prepared cake tins and smooth the tops with the back of a spoon or spatula.
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden, spring back when lightly pressed, and a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 5-10 minutes before turning them out onto a wire rack to cool completely.
While the cakes cool, whip the unsalted cream to soft peaks, adding a small amount of powdered sugar for light sweetness if desired.
Once the cakes have completely cooled, spread the unsweetened fruit jam over the top of one sponge layer. Then spread the whipped cream evenly on top of the jam.
Gently place the second sponge layer on top, pressing down lightly. Dust the top of the cake with powdered sugar for a classic finish.
Slice and serve your low sodium Victoria sponge cake with a hot cup of tea or coffee. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 347.2 g | 126% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 208.2 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 290 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 640 mg | 14% | |
*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.
