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sandwich cakes

Vic's sandwich cakes

Total Time
40 min
15 min
25 min
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Vic. A healthy twist on the traditional Victorian sandwich cake, these soft, light and fluffy mini cakes, filled with thick and creamy yoghurt and fresh strawberries, make a delightful dessert.


Oat bran

80 g

Natural sweetener

2 tbs, granulated

Baking powder

1 tsp


1 medium, lightly beaten

99% fat-free, plain Greek yoghurt, unsweetened

245 g, (145g, plus an extra 100g, to serve)

Vanilla essence

2 tsp

Fresh strawberries

1 cup(s), sliced (130g)

Icing sugar

½ tsp


  1. Preheat oven to 180°C. Place oat bran, sweetener, baking powder, egg, yoghurt and vanilla in a medium bowl and stir to combine (don’t overmix). Spoon mixture evenly into a 6­hole ⅓ cup (80 ml) capacity silicone muffin tray.
  2. Bake for 25 minutes, or until a skewer inserted in the centre of cakes comes out clean. Stand cakes in muffin tray for 5 minutes, then transfer to a wire rack to cool.
  3. To serve, arrange a layer of strawberry slices over 3 cakes and top with yoghurt. Gently place remaining cakes, top-side down, over filling to make 3 sandwich cakes. Dust with sifted icing sugar.