About the bake
Being extra careful with those hidden calories? We say have your cake and eat it. This calorie conscious take on an English Classic Victoria Sponge is a perfect tea time treat that everyone will love a slice of, so you can bake what you love and enjoy it knowing you're making some healthier baking swaps. Adding fromage frais to this recipe makes the filling refresing and light, perfect for a warm summer's day or the Jubilee.
Looking for more lower calorie bakes but need some inspiration? Keep it fruity with a Blueberry Muffin recipe, full of fresh berries, or fill our popular Calorie conscious scones with fresh strawberries - perfect for afternoon tea.
Method
Step 1:
Preheat the oven to 180°C / 160°C fan/ gas mark 4. Lightly grease 2 x 20cm round cake tins and line with baking parchment.
Step 2:
Place the spread and Half Spoon Sugar into a mixing bowl then beat together with an electric whisk until the mixture is light and fluffy.
Step 3:
Beat in the eggs one at a time, adding a spoonful of the flour after each addition to prevent the mixture from curdling. Gently fold in the remaining flour and baking powder with a metal spoon until the flour is combined.
Step 4:
Divide the cake mixture between the prepared tins, and level the tops with a spatula. Bake in the oven for about 20 minutes, or until the cakes are golden and spring back when pressed gently with a finger. Cool for a few minutes in the tins then turn out on a wire rack to cool completely.
Step 5:
When cool, spread the bottom layer of the cake with the fromage frais and top with the raspberries. Gently place the remaining layer of cake on top, sprinkle over a tsp of Half Spoon sugar and serve.
Ingredients
For the cake
- 4 Egg(s) (free range)
- 100g Half spoon granulated sugar
- 200g Self-raising white flour
- 200g 64% fat spread (Clover or similar) + extra for greasing
- 1 tsp Baking powder
For the decoration
- 200g Raspberries
- 140g Fat free fromage frais
- 1/2 tsp Half spoon granulated sugar
Nutritional Information
per 134g- 333cal Energy
- 18g Fat
- 5.4g of which Saturates
- 32g Carbohydrates
- 15g of which Sugars
- 7.9g Protein
- 0.81g Salt
Recipe Reviews
Mine came out swimming in butter. As recipe stated 180g butter to only 100g flour must not be right. Followed the recipe exactly.
Not big enough cake. flour to butter ratio is wrong.
That’s not low sugar... Try 70-80g. That’s what I use in a cake this size and it’s plenty sweet.
Good recipe hopefully less calories.
That's just regular sugar to flour ratio sponge cake.
I love this cake recipe - the cake is easy to make, always light and fluffy and because of the low sugar is often my go - to birthday cake for the kids!
Ingredients
For the cake
- 4 Egg(s) (free range)
- 100g Half spoon granulated sugar
- 200g Self-raising white flour
- 200g 64% fat spread (Clover or similar) + extra for greasing
- 1 tsp Baking powder
For the decoration
- 200g Raspberries
- 140g Fat free fromage frais
- 1/2 tsp Half spoon granulated sugar
Nutritional Information
per 134g- 333cal Energy
- 18g Fat
- 5.4g of which Saturates
- 32g Carbohydrates
- 15g of which Sugars
- 7.9g Protein
- 0.81g Salt