Fat Free Victoria Sponge Cake with Raspberries and Light Cream
By wlr's Resident Foodie, Joanne Putney
This deliciously light and fluffy "fat-free" version of a classic Victoria sponge is a crowd pleaser. Using 6 basic ingredients, this recipe is easy to make (there's no fancy preparation, so even a novice baker will succeed!) and it looks simply amazing. Did I mention it comes in at just 220 calories a slice?
- Recipe makes: 12 slices
- Prep time:
- Cook time: 20 mins
- Calories: 221
- 6 medium eggs
- 255g caster sugar
- 225g self raising flour
- 180ml Elmlea light double cream
- 150g raspberries
- 2 tsp icing sugar
Want to try different ingredients?
You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .
Preheat oven to 190°C / Gas Mark 5 / 375°F
- Line two 20cm cake pans with grease-proof paper.
- Beat the eggs and caster sugar together in a mixer (or whisk) until light and fluffy (and tripled in size) - approx 5 minutes.
- Sift the flour into a bowl and then sift again, a little at a time, into the eggs and sugar mixture.
- Carefully fold the flour in using a spatula, trying to keep as much air in the mixture as possible.
- Continue sifting and folding until all the flour is added and the mixture is smooth.
- Divide the cake mixture evenly between the cake pans.
- Pop in the pre-heated oven and cook for 20 minutes, or until a fork poked in the cake comes out clean.
- Leave to cool slightly, then remove the cakes from pans and leave to cool completely.
- Once cooled. Gently crush the raspberries with a fork and spread over one half of the cake.
- Whip the cream until it holds, then spread evenly over the raspberries.
- Carefully place the second cake layer on top.
- Dust lightly with sieved icing sugar. Slice and enjoy!
This cake makes 12 very generous slices - so don't be alarmed if people ask for "half a slice, please"... they'll be sure to be back for more!
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