Victoria Sponge

Serves 10

Time 1 hour

Ingredients

4 eggs

200g natural sweetener

450g self-raising flour

4 tsp baking powder

500g butter, room temperature

 

To serve

1 ½ cups sugar-free jam

400ml double cream, whipped

 

Garnish

Fresh strawberries, thinly sliced

Method

Preheat the oven to 180°C. 

Using buttered baking paper grease the edges of 2x20cm cake tins and line bottom with baking paper.

In a food processor cream natural sweetener and butter until smooth. Add eggs one at a time. Add flour and baking powder.

Pour mixture evenly between two cake tins and smooth with a spatula. Bake cakes for 20-30 minutes or until golden brown. Allow sponges to cool. 

Spread one sponge with sugar-free jam. Add the thinly sliced strawberries and spread with cream.

Place the second sponge top side up. Top with fresh strawberries.

Previous
Previous

Blue Swimmer Crab with Chilli Mayo

Next
Next

Texan Style Chicken Marylands