Low Fat Victoria Sponge Cake Recipe, Victoria Sponge Cake recipe | Victoria Sponge Cake

I am very happy and excited to share this Low fat Victoria Sponge Cake today 🙂 after yesterdays disaster I made the sponge cake that too a victoria one + low fat sponge cake. Thought today is 12-12-12 so make something which I never made. Anyways I just need one excuse to bake cakes. Low fat Victoria Sponge Cake is easy to make and easier to eat 🙂 🙂

Low fat Victoria Sponge Cake is soft, delectable, smooth, moist and delicious. I have added step by step pics and instructions to make this Low fat Victoria Sponge Cake simpler to make. Until yesterday i felt sponge cakes are not my cup of tea. But I never give up and now I know the secret of making sponge cakes. Also I know the perfect way to bake my sponge cakes to avoid browning. The secret is shared below don’t worry.

There are lot of ways to make sponge cakes. But this one is the most easiest one. I have replaced butter with coconut oil to make it low fat. Further you could use low calorie sugar to make it more low fat. However I have used caster sugar as I am okay with some fat anyways I don’t gain weight easily except my cheeks. I always prefer adding less sugar. For example for 225 gms flour I will use 150 gms sugar only as I don’t prefer anything too sweet.

I will soon come up with more sponge cakes which is easy to make and distribute as Xmas goodies.  Got loads and heaps of goodies to make this year.

Let’s make step by step Low Fat Victoria Sponge Cake:

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 the greases pan. Dust some flour over the sides of the pan and remove any excess. Place the pan aside.

2. Sift all dry ingredients like flour, salt, baking powder and baking soda.

3. Combine coconut oil and sugar in a mixing vessel. Take a metal whisker Or spatula and manually beat the oil + sugar until light and fluffy. Would advise to beat manually rather than electric beater.

4. Add one egg at a time. Once the first egg is combined well.

5. Then add the second egg and manually beat.

6. Put dry ingredients into batches of three and fold the batter with the spatula.

7. Add milk and fold into the batter. Lastly add grated lime zest and vanilla essence. Gently fold into the batter.

8. Pour the batter into the greases pans. Bake for first ten mins at 180°C the reduce the temperature to 150°C for another 10 -12 mins. This process will help your cake not too brown too much on the top. Also if the skewer is sticky bake for some more time. Remove the butter paper from the cake. Dust with caster sugar and decorate with cherries.

Low Fat Victoria Sponge Cake recipe below:

Low Fat Victoria Sponge Cake

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: [email protected]

Recipe type: Dessert

Cuisine: General

Ingredients (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

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