Victoria Sponge Cake (lower fat)
Here’s a recipe for a lower fat Victoria Sponge Cake from Tate & Lyle that’s really easy to make and perfect for getting kids involved with cooking. It makes one 20cm round cake giving 12 slices with 333 calories and 24g fat each slice.
- 225g butter, softened
- 110g Tate & Lyle Light at Heart – White
- 4 large free range eggs
- 1 tsp vanilla bean paste
- 225g self raising flour
- 2 tsp baking powder
- 2 to 3 tbsp skimmed milk
- 284ml half fat double cream
- 200g fresh raspberries
- Tate & Lyle Icing Sugar for dusting
Pre-heat the oven to 180°C /Gas 4 / FAN 160. Grease and base line two 20cm sandwich tins. Beat the butter and Light at Heart with an electric mixer until pale and fluffy. Beat eggs together with vanilla bean paste. Gradually add the egg mixture, beating well each time. Add a little flour to the mix if it looks as if it might curdle.
Sift together the flour and baking powder over the mixture and fold in using a large metal spoon with enough milk to make a soft dropping consistency. Divide between the tins and level with a palette knife. Bake in the oven for 20 to 25 minutes or until well risen, firm to touch and shrinking away from the sides of the tin. Leave to cool in the tin for 5 minutes, then turn out and leave to cool on a wire rack. Discard the lining paper.
Place one cake on a plate and spread with whipped cream. Arrange the raspberries on top of the cream and place the second cake on top. Dust liberally with icing sugar.
Get the kids involved: They will love spreading on the filling and arranging the raspberries as well as dusting the cake with icing sugar and cocoa.
Tip: If you prefer a chocolate sponge, use 115g Tate & Lyle Light at Heart - White, 200g self raising flour and 25g cocoa powder, sifted and then simply follow the method above. You may find you need to use slightly more milk – this is normal for a chocolate cake.
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