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Victoria sponge on cake stand
30Total Time
10Prep Time
20Bake Time

Calorie Conscious Victoria Sponge

6 Reviews

About the bake

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

30Total Time
10Prep Time
20Bake Time


  1. 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. 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.

  3. 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.

  4. 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. 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.


    • 180g Margarine (soft)
    • 3 Egg(s) (free range)
    • 100g Half spoon granulated sugar
    • 100g Self-raising white flour
    • 200g Raspberries
    • 5 tbsp Fromage frais (fat free)

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