Victoria Sponge
Serves: 8
Ingredients
To make Victoria Sponge, you'll need:
FOR THE SPONGE: - 200g self raising flour
- 200g almond flour
- 200g butter
- 5 tbsp. Triple Zero sweetener
- 5 eggs
- 1 tsp. baking powder
- 2 tsp. vanilla extract
- 3 tbsp. homemade jam
FOR THE HOMEMADE JAM: - 400g raspberries
- 30g Triple Zero sweetener
- 40 drops of liquid vanilla Stevia
- ½ tsp. Xanthan Gum
Method
FOR THE HOMEMADE JAM: - Mix together the raspberries, Triple Zero
- Sweetener and vanilla Stevia in a saucepan and place over a low heat.
- Stirring constantly, gradually increase the heat.
- As soon as the mixture is boiling lower the heat again and simmer for 20 minutes, stirring constantly.
- When mixing, crush the raspberries with the back of a wooden spoon against the side of the pan.
- Add the Xanthan gum on top of the mixture, mixing thoroughly.
- Continue mixing and allow to simmer for 3 minutes.
- Turn the heat off and place the saucepan to one side, cover, and let the jam cool down completely.
- You can store the jam in an airtight container in the fridge.
- Once chilled, the jam is ready to use.
FOR THE CAKE: - Preheat the oven at 180°c/Gas Mark 4.
- Grease and line two 8-inch cake tins with greaseproof paper.
- Put all the ingredients in a food processor except for the jam and blend until they are thoroughly mixed. Spoon the mixture into the two cake tins.
- Bake for 25-30 minutes until firm and golden.
- Remove the cake from the oven, allow to cool for five minutes, then remove the cakes from their tins.
- Once the cakes have cooled, spoon a layer of the homemade jam on the flat side of each sponge and stick them together.
- If you have a cake leveller, it helps to cut the bottom half of the cake flat so that it stands level.
- Enjoy!
Nutritional Facts (Per Serving)
Calories 286 | Total Fat 17g | Saturated Fat 2g | Carbohydrates 35g | Fibre 4g | Protein 12.6g
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