Sugar-free victoria sponge

Sugar-free victoria sponge

A modern take on a timeless classic, this victoria sponge recipe has plenty of fruity flavour without the sugar
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons



  1. Step 1

    Heat the oven to 180C/160C fan/gas 4. Butter two round 18cm cake tins and line with baking parchment. Beat the butter and xylitol together in a large bowl using an electric whisk until light and creamy. Add the egg, a little at a time, beating well after each addition. Fold in the flour and a pinch of salt. Divide the batter evenly between the two tins and smooth the surfaces using a spatula. Bake for 15-20 mins until golden and a skewer inserted into the middles comes out clean. Leave to cool completely in the tins, set on a wire rack.
  2. Step 2

    Press the raspberries in a sieve set over the sink, using the back of a spoon to extract as much liquid as possible (you don't want the filling to be too wet). Tip the crushed fruit into a small bowl and stir in the xylitol. Mash with a fork until roughly broken, then leave to one side.
  3. Step 3

    Lightly whip the double cream, if using, until just holding its shape. Remove the parchment from one of the sponges and put on a cake stand. Spoon over the crushed raspberries in an even layer. Sandwich with the second cake, then spread over the whipped cream in thick swirls. Chill until ready to serve.