Mini Victoria Sponge Cakes
I came up with these little Mini Victoria Sponge Cakes – saving not only a good few calories but also quite a few precious quid!
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
These slimming friendly Mini Victoria Sponge Cakes are genius – not only will they save you a good few calories, but they will help you cut down on the money spent in the coffee shop!
You will need a silicone mini muffin tin for these cakes – we find silicone bakeware to be incredibly useful for all sorts of different things, so they are well worth investing in.
These Mini Victoria Sponge Cakes can be sandwiched with whatever type of jam or filling you like. This raspberry flavoured recipe will bring a delicious tartness to the cakes, but you could try any fruity flavour of jam or even a little chocolate spread. Just remember to count the calories accordingly.
You won’t believe these are a fat-free sponge!
What diets are these Mini Victoria Sponge Cakes suitable for?
This Mini Victoria Sponge Cakes recipe is suitable for gluten free and vegetarian diets.
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly are these Mini Victoria Sponge Cakes recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make Mini Victoria Sponge Cakes?
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Almond Flour is great to use as a substitute for regular flour. You can replace up to 100% of normal flour with Almond Flour to bake anything. The only exception is baking with yeast (you should replace 10-20% of the regular flour for this).
As with coconut flour, almond flour has a high fibre content, it will soak up more liquid – up to twice as much as normal types of flour. This means you can reduce the amount of almond flour to 50-60% of the original amount of flour, or increase the amount of liquid in the recipe.
Sukrin Almond flour is just 315 calories per 100g. It is SO much lower than other almond flours. We use Sukrin Almond Flour as it is also reduced fat. You can pick some up on Amazon UK.
We also use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin Gold over on Amazon UK.
If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.
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Sukrin Gold doesn’t have that strange aftertaste that a lot of artificial sweeteners do! It also shares the same sweetness and weight to sugar. That means it’s very easy to substitute in recipes like these Mini Victoria Sponge Cakes.
You don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.
Preheat the oven to 160 degrees. In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
When the cakes are completely cool, put the jam in a microwaveable tub and heat in the microwave for 10 seconds to loosen. Sandwich the cakes together and place a small amount of jam on top.
Pop a fresh raspberry onto the top of each cake and dust with Sukrin Icing sugar to serve.
What could I serve with these Mini Victoria Sponge Cakes?
How do you know when the Mini Victoria Sponge Cakes are cooked?
The cakes should be baked for 20 minutes at 160 degrees until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Mini Victoria Sponge Cakes in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Mini Victoria Sponge Cakes in the fridge for approximately 3 days or so.
Can I freeze Mini Victoria Sponge Cakes?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
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Mini Victoria Sponge Cakes
I came up with these little Mini Victoria Sponge Cakes - saving not only a good few calories but also quite a few precious quid!
- KCals 32
- Carbs 1G
- Preheat the oven to 160 degrees. In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
- Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
- When the cakes are completely cool, put the jam in a microwaveable tub and heat in the microwave for 10 seconds to loosen. Sandwich the cakes together and place a small amount of jam on top.
- Pop a fresh raspberry onto the top of each cake and dust with Sukrin Icing sugar to serve.
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