About our Victoria Sandwich recipe
We've given one of our favourite recipes, the Victoria Sponge, a healthy makeover with the addition of Truvia for Baking - Caster.
If you're new to baking, the classic Victoria sponge cake is a good place to start. It's just two plain vanilla sponge cakes sandwiched with a layer of cream and strawberries in the middle.
If you enjoyed this recipe, we think you'll enjoy our low sugar vanilla shortbread, which also uses Truvia for Baking - Caster.
For for more low sugar baking inspiration, head to our low sugar baking hub.
Method
Step 1:
Preheat the oven to 160°C fan (180°C conventional, gas mark 4). Grease and line 2 round sandwich tins (18cm / 7in) with baking parchment.
Step 2:
Measure all the cake ingredients into a large bowl and beat together until thoroughly blended. Divide the mixture into 2 the prepared tins and level out with the back of a spoon.
Step 3:
Bake in the pre-heated oven for 22-25 mins or until risen and a skewer inserted in the centre comes out clean. Remove and leave to cool in the tins for a few minutes before turning out onto a wire rack.
Step 4:
Once completely cool spread the whipped cream over the top of one of the sponges, arrange the strawberries over the cream and top with the other cake.
Ingredients
For the cake
- 200g Unsalted butter (softened)
- 180g Truvia for Baking - Caster
- 4 Medium Eggs
- 2 tbsp Semi-skimmed milk
- 200g Allinson's Self Raising White Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the filling
- 250g Strawberries (washed & hulled)
- 150ml Double cream (whipped)
Utensils
- 2x 7in circular sandwich tins
- Baking parchment
- Large bowl
- Spoon
- Wire cooling rack
- Cake tester/skewer
Nutritional Information
per 103g- 315cal Energy
- 24g Fat
- 15g of which Saturates
- 28g Carbohydrates
- 2.4g of which Sugars
- 4.8g Protein
- 0.39g Salt
Recipe Reviews
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Ingredients
For the cake
- 200g Unsalted butter (softened)
- 180g Truvia for Baking - Caster
- 4 Medium Eggs
- 2 tbsp Semi-skimmed milk
- 200g Allinson's Self Raising White Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the filling
- 250g Strawberries (washed & hulled)
- 150ml Double cream (whipped)
Utensils
- 2x 7in circular sandwich tins
- Baking parchment
- Large bowl
- Spoon
- Wire cooling rack
- Cake tester/skewer
Nutritional Information
per 103g- 315cal Energy
- 24g Fat
- 15g of which Saturates
- 28g Carbohydrates
- 2.4g of which Sugars
- 4.8g Protein
- 0.39g Salt