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Victoria sandwich cake
175g/6oz low fat spread 75g/2¾oz caster sugar 3 eggs, lightly beaten 175g/6oz self-raising flour ½ teaspoon baking powder a few drops vanilla essence 2 tablespoons hot water 3 tablespoons raspberry or strawberry jam a little icing sugar for dusting
Cream the low fat spread and sugar together until pale and creamy. Add the eggs, a little at a time, beating well after each addition. Sift together the flours and baking powder. Using a metal spoon, lightly fold in half the flour mixture, then carefully fold in the remainder with the vanilla essence and water.
Divide the mixture between two lightly greased and base-lined 7 inch (18cm) sandwich tins. Bake at 190°C/375°F/Gas Mark 5 in the centre of the oven for approximately 20-25 minutes or until golden and firm to the touch. Turn out and cool on a wire rack. Spread with the jam and sandwich together. Dust with icing sugar.
Serves 8-10
Suitable for Freezing
How we adapted this recipe: ¨ The recipe uses half the amount of sugar than a traditional recipe. ¨ Although many low fat spreads state they are not suitable for cooking, it works well in this recipe to reduce the overall amount of fat.
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