Healthier Victoria sandwich top recipes

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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
  • Prep:25 mins
    Cook:20 mins
  • Cuts into 8 slices
  • Easy

Nutrition per serving

  • Calories 263
  • Carbohydrates 39
  • Saturated Fat 2.8
  • Sugar 24.1
  • Protein 5.6
  • Fat 9.3
  • Fiber 1.3
  • Salt 0.6


  • 2 tbsp rapeseed oil, plus extra for the tin
  • 175g self-raising flour
  • 1½ tsp baking powder
  • 140g golden caster sugar
  • 25g ground almonds
  • 2 large eggs
  • 175g natural yogurt
  • 2-3 drops vanilla extract
  • 25g butter, melted
  • 4 tbsp raspberry conserve
  • ½ tsp icing sugar, to decorate
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.


  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.
  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.
  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.
  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).
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