Victoria Sponge Cake

Fit for a queen, our Victoria Sponge Cake is burtsing with flavour. 

Prep time icon
15
Cook time icon
20-25
Freeze icon
Serves icon
8

For the cake:

4 Eggs

3 tbsp The Groovy Food Company Virgin Coconut Oil (melted and then cooled)

350g Natural yoghurt

320g Spelt flour (sifted)

1 tbsp Baking powder

 

For the filling:

300g Natural yoghurt

100g Raspberry jam

 

For the garnish:

Handful of fresh blueberries, raspberries and strawberries

Finish with a dusting of icing sugar

1. Preheat the oven to 180° C, and prepare/line two springform cake tins 

2. Whisk eggs, combine with the melted coconut oil and yoghurt in a bowl until creamy.

3. Add the spelt flour and baking powder. Continue to mix until it forms a batter.

4. Spread the batter evenly between both tins. 

5. Bake for 20-25 mins, or until golden-brown on top and a skewer inserted in the middle comes out clean. 

6. Remove from oven and cool for 5 mins before removing from tin and peeling off paper.  Set aside and cool on a wire rack. 

7. Once completely cooled, spread the top of your bottom cake with with jam. Then gently add a layer of yoghurt and sandwich with your top cake.

8. Decorate with fresh fruit and dust with icing sugar.

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Tip of the Month

For a plant-based boast of natural omegas, try our organic Omega Cool Oil, a balance of naturally occurring omega 3, 6 & 9. A great supplement for those following a vegan diet.

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