Low Fat Victoria Sponge Cake
Recipe type: Dessert
RecipeCuisine: General
Prep time: 
Cook time: 
Total time: 
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 225 gms refined flour (maida)
  • 1 t/s baking powder
  • 1 t/s baking soda
  • 1 t/s fine salt
  • 175 ml coconut oil
  • 150 gms caster sugar ( Use more sugar if sweeter required)
  • 2 eggs at room temperature (not beaten)
  • ½ cup milk at room temperature
  • 1 tbsp vanilla essence
  • 1 lime zest Or rind of lime grated
  • Equipment:
  • 1 round detachable Or spring-form pan
How to make the recipe?
  1. Preheat the oven at 180°C for ten mins before baking. Grease the spring form pan and place the butter Or parchment paper over
  2. the greases pan. Dust some flour over the sides of the pan and remove any excess. Place the pan aside.
  3. Sift all dry ingredients like flour, salt, baking powder and baking soda.
  4. Combine coconut oil and sugar in a mixing vessel. Take a metal whisker Or spatula and manually beat the oil + sugar until
  5. light and fluffy. Would advise to beat manually rather than electric beater.
  6. Add one egg at a time. Once the first egg is combined well.
  7. Then add the second egg and manually beat.
  8. Put dry ingredients into batches of three and fold the batter with the spatula.
  9. Add milk and fold into the batter. Lastly add grated lime zest and vanilla essence. Gently fold into the batter.
Notes
1. It's important you follow the baking temperature for better result.
2. While folding the batter don't over-mix the batter fold the batter gently.
3. For variation you could use orange zest instead of lime zest.
4. Advisable to manually beat with a metallic spatula Or whisker for better results.
Nutrition Information
Serving size: 10 to 12 slices
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/low-fat-victoria-sponge-cake/