Name: Healthier Victoria sandwich
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Cuts into 8 slices
Cuisine: English
Ingredients: 2 tbsp rapeseed oil plus extra for the tin; 175g self-raising flour; 1 ½ tsp baking powder; 140g golden caster sugar; 25g ground almond; 2 large eggs; 175g natural yogurt; 2-3 drops vanilla extract; 25g butter melted; 4 tbsp raspberry conserve; ½ tsp icing sugar to decorate

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Healthier Victoria sandwich

Healthier Victoria sandwich

Angela Nilsen

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Cuts into 8 slices

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 4.5 out of 5.20 ratingsRate

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The classic tea time sponge cake is given a healthy makeover to slash the fat by half without losing any of the taste

Freezable (Freeze unfilled)

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil

plus extra for the tin
175g self-raising flour
1 ½ tsp baking powder
140g golden caster sugar
25g ground almond
2 large eggs
175g natural yogurt
2-3 drops vanilla extract
25g butter

melted
4 tbsp raspberry

conserve
½ tsp icing sugar

to decorate

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Nutrition: per slice

kcal263
fat9.3g
saturates2.8g
carbs39g
sugars24.1g
fibre1.3g
protein5.6g
salt0.6g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.
step 2

Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.
step 3

Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.
step 4

Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).

RECIPE TIPS

HOW WE MADE IT HEALTHIER

By reducing the eggs to lower the fat, reducing the butter and using yogurt and rapeseed oil as substitutes, to lower fat, especially saturated fat. We also cut down on the amount of sugar.

MAKE IT DECORATIVE

Instead of just dusting the top with icing sugar, create a pattern of your choice by making a paper template. Lay the template on the cake, dust with icing sugar, then carefully lift off the template to reveal the design.

Recipe from Good Food magazine, August 2012

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A star rating of 4.5 out of 5.20 ratings

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