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
Ingredients
- 200g unsalted butter, softened, plus extra for the tins
- 200g xylitol
- 4eggs, beaten
- 200g self-raising flour
- 250g fresh or frozen raspberries (defrosted if frozen)
- 1tbsp xylitol
- 150ml double cream (optional)
Instructions
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.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.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.