Low Sodium Victoria Sponge Cake
Indulge in the timeless elegance of a classic treat with this Low Sodium Victoria Sponge Cake, a lighter twist on the beloved British dessert. Perfect for health-conscious bakers or those watching their sodium intake, this cake combines the fluffy, buttery richness of a traditional sponge with low sodium baking powder and unsalted ingredients to create a guilt-free delight. Layered with tangy unsweetened fruit jam and lightly sweetened unsalted whipped cream, it strikes the perfect balance of sweetness and decadence. With a straightforward recipe that’s ready in under an hour, this beautiful two-layer sponge is ideal for celebrations, afternoon tea, or as a show-stopping centerpiece to any gathering. Topped with a dusting of powdered sugar, it’s a crowd-pleasing dessert that feels indulgent yet mindful—a modern take on a classic favorite.
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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
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
Step 2
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until pale and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
Step 4
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.
Step 5
Gently fold in the milk to achieve a smoother, spoonable batter consistency.
Step 6
Divide the batter evenly between the prepared cake tins and smooth the tops with the back of a spoon or spatula.
Step 7
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.
Step 8
Allow the cakes to cool in their pans for 5-10 minutes before turning them out onto a wire rack to cool completely.
Step 9
While the cakes cool, whip the unsalted cream to soft peaks, adding a small amount of powdered sugar for light sweetness if desired.
Step 10
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.
Step 11
Gently place the second sponge layer on top, pressing down lightly. Dust the top of the cake with powdered sugar for a classic finish.
Step 12
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
| Serving size | (941.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3494.9 |
| Total Fat 219.9g | 0% |
| Saturated Fat 130.3g | 0% |
| Cholesterol 1144.4mg | 0% |
| Sodium 305.9mg | 0% |
| Total Carbohydrate 347.2g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 208.2g | |
| Protein 43.9g | 0% |
| Vitamin D 134.8IU | 0% |
| Calcium 289.7mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 640.0mg | 0% |
Source of Calories