The Victoria Sponge is a British classic, and there’s no better time to enjoy this moreish treat than in summer when the Strawberries are in season.
This easy recipe is a lighter, healthier alternative that tastes just as good as the version you know and love; rapeseed oil and yogurt help keep the cake light and moist without sneaking in too many calories.
It needs just 20 minutes in the oven – perfect for when you want to rustle up something sweet.
Serves: 8 Preparation time: 15 minutes Cooking time: 20 minutes
- 200g self-raising flour
- 2 tsp baking powder
- 140g golden caster sugar
- 2 large eggs
- 175g Total Greek Yogurt
- 2-3 drops vanilla extract
- 25g unsalted butter, melted
- 1 tbsp semi-skimmed milk
- 2 tbsp rapeseed oil
- 5 tbsp Streamline Strawberry Jam
- fresh strawberries to decorate
- Preheat your oven to 180C/160C fan/gas 4.
- Lightly oil 2 x 18cm sandwich cake tins with a little rapeseed oil and line the bottom with greaseproof paper. Tip the flour, baking powder and sugar into a mixing bowl and combine. In a separate bowl, beat the eggs, add the yogurt, vanilla, melted butter, milk and oil and stir until smooth. Tip this into the dry mixture and gently fold with a large metal spoon until well combined.
- Divide the mixture between the tins and level the tops. Bake for 20 minutes until the cakes have risen and spring back when you gently press the top.
- Let the cakes cool for a few minutes in the tins, then turn them out, remove the greaseproof paper and leave to cool on a cooling rack until completely cold.
- Upturn one of the cakes onto a serving plate and spread the Streamline Strawberry Jam over. Gently place the other cake on top and decorate with slices of fresh strawberries.
Recipe courtesy of www.streamlinefoods.co.uk