Skip to navigation Skip to content
A slice of victoria sponge on a pink plate with a fork Tried & Tested

Calorie conscious Victoria sponge

Read reviews
2.025 stars based on 37 ratings

This calorie conscious take on an English classic Victoria sponge is a perfect tea time treat that everyone will enjoy.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 180g 6½ oz Margarine soft
  • 3 3 Egg(s) (free range)
  • 100g 3½ oz Half Spoon granulated sugar Half Spoon granulated sugar
  • 100g 3½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 200g 7⅛ oz Raspberries
  • 5tbsp 5tbsp Fromage frais fat free

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat the oven to 180°C (160°C fan, gas mark 4). Lightly grease 2 x 18cm round cake tins and line with baking paper.

  2. Classic mode Step 2

    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.

    Ingredients for this step

  3. Classic mode Step 3

    Beat in the eggs one at a time, adding a spoonful of the flour after each egg to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.

    Ingredients for this step

  4. Classic mode Step 4

    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.

  5. Classic mode Step 5

    When cool, spread the bottom layer of the cake with the fromage frais and top with the raspberries. Place the remaining layer of cake on top and serve.

    Ingredients for this step

    • 5tbsp 5tbsp Fromage frais fat free
    • 200g 7⅛ oz Raspberries