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Side on view of a low sugar victoria sponge cake
40Total Time
15Prep Time
25Bake Time

Low Sugar Victoria Sponge

3 Reviews

  • Low Sugar

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.

40Total Time
15Prep Time
25Bake Time


  1. 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.

  2. 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.

  3. 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.

  4. 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.  


  • 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)


  • 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

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