vegetarian gluten-free vegetarian

Mini Victoria Sponge Cakes

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Prep information

Prep time
5 minutes
Cook time
30 minutes
Serves
6
Recipe by
Michael at Lo-Dough

Nutritional information (per cake/muffin)

Calories
121 kcal
Fat
7g
Carbs
4g
Fibre
7.99g
Protein
5g
Sugar
2.99g

Fantastic low calorie cakes for a summer party or get together

These mini-muffin sized Victoria sandwich cakes are perfect summers day party food. As part of a coffee morning spread, or even afternoon tea, these low calorie cakes are utterly delicious and will wow your friends.

Following the basic low calorie Victoria sponge recipe on the Lo-Dough Vanilla Sponge Mix packet, but cooking in smaller, greased muffin-moulds, you can have these cakes baked, cooled and filled in around an hour, meaning these are great if your plans are a little last minute!  

 

Ingredients

Serves 6
  • 1 Lo-Dough Vanilla Sponge Mix
  • 240ml water
  • 1 tablespoon of low-sugar jam and clotted cream per muffin

What you'll need

This diet-friendly recipe is possible with:

Lo-Dough Vanilla Sponge Mix

Lo-Dough Vanilla Sponge Mix

Regular price £5.49
Buy now

Method

    1. Preheat your oven to 180°C/Gas 4.
    2. Make up the Vanilla Sponge Mix with the 240ml of water as per packet instructions.
    3. Add 6 even blobs to a lightly greased muffin tray. Bake for 30 minutes or until lightly golden. Allow to cool for at least 15 minutes before serving. Slice in half and layer up with the clotted cream and jam

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