New Victoria sponge recipe cuts fat by 50 percent with yogurt and oil

A new recipe for Victoria sponge cake reduces fat by 50% using two common ingredients. The updated version includes yogurt and rapeseed oil, replacing some butter and sugar, resulting in 9.3g of fat per serving compared to 27.05g in the classic recipe. The recipe maintains the traditional elements of eggs, flour, and jam while making it healthier. It is designed to serve eight slices and is straightforward to prepare, ensuring a light and tasty cake. To make the cake, mix the dry ingredients, combine with a wet mixture of eggs, yogurt, and melted butter, and bake in preheated tins. The final cake is layered with raspberry conserve and dusted with icing sugar.