Low Fat Victoria Sponge Cake

Indulge guilt-free with this Low Fat Victoria Sponge Cake, a lighter twist on the classic British dessert. This recipe swaps out traditional butter for fat-free plain yogurt, resulting in a moist and fluffy sponge that's lower in fat but full of flavor. Whipped egg whites create an airy texture, while reduced sugar strawberry jam and fresh, juicy strawberries bring a naturally sweet, fruity filling. Perfectly golden and finished with a delicate dusting of icing sugar, this cake is an elegant yet healthier option for celebrations or afternoon tea. Ready in just 45 minutes and serving eight, this delightful treat combines simplicity with mindful eating.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, sift together the self-raising flour and baking powder. Stir to combine.

Step 3

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.

Step 4

Gently fold the egg white mixture into the flour mixture using a large metal spoon. Take care not to knock out too much air.

Step 5

Add the fat-free plain yogurt and vanilla extract to the batter. Gently fold until just combined and smooth.

Step 6

Divide the mixture evenly between the prepared cake tins and smooth the tops with a spatula.

Step 7

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.

Step 8

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.

Step 9

Once cool, spread the reduced sugar strawberry jam over the top of one sponge. Lay the sliced strawberries evenly over the jam layer.

Step 10

Place the second sponge on top, pressing down gently. Dust the top of the cake with icing sugar before serving.

Step 11

Slice and enjoy your light and delicious Low Fat Victoria Sponge Cake!

Nutrition Facts

Serving size	(793.6g)

Amount per serving	% Daily Value*
Calories	1416.3

Total Fat 3.1g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0g
Cholesterol 3.2mg	0%
Sodium 2401.1mg	0%
Total Carbohydrate 299.1g	0%
Dietary Fiber 9.5g	0%
Total Sugars 134.1g
Protein 43.5g	0%

Vitamin D 0IU	0%
Calcium 385.5mg	0%
Iron 3.5mg	0%
Potassium 1111.0mg	0%

*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.

Source of Calories

Fat: 2.0%

Protein: 12.4%

Carbs: 85.6%