Sugar-Free Victoria Sponge Cake
Indulge in a classic teatime favorite without the guilt with this Sugar-Free Victoria Sponge Cake! This delightful recipe swaps refined sugar for erythritol, making it the perfect treat for those seeking a healthier alternative without sacrificing flavor. With layers of light and fluffy sponge made from self-raising flour and a hint of vanilla, this cake is filled with rich, sugar-free strawberry jam and velvety whipped cream. The result is a show-stopping dessert that's as beautiful as it is delicious. Perfect for gatherings or a simple indulgence, this easy-to-make recipe is low-sugar, diabetic-friendly, and takes just 20 minutes to prepare. Dust it with powdered erythritol for a classic finish, and you’ve got a stunning cake that everyone will love.
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Ingredients
- 200 grams Unsalted butter, softened
- 200 grams Erythritol (or other granulated sugar-free substitute)
- 4 Eggs, large
- 200 grams Self-raising flour
- 2 tablespoons Unsweetened almond milk (or regular milk)
- 1 teaspoon Vanilla extract
- 4 tablespoons Sugar-free strawberry jam
- 150 milliliters Whipping cream, sugar-free (or heavy cream)
- 1 teaspoon Erythritol (powdered, for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins. Line the bottoms with parchment paper for easy removal.
Step 2
In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy. This should take about 3-4 minutes using an electric mixer.
Step 3
Add the eggs, one at a time, mixing well after each addition. If the mixture begins to curdle, add a tablespoon of the flour to bring it back together.
Step 4
Sift in the self-raising flour and gently fold it into the mixture using a spatula or wooden spoon. Be careful not to overmix to keep the batter light and airy.
Step 5
Stir in the almond milk and vanilla extract, ensuring the batter has a smooth, dropping consistency. If it's too thick, add another splash of almond milk.
Step 6
Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the sponges are golden brown and a skewer inserted into the center comes out clean.
Step 8
Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 9
Once the cakes are cool, whip the cream until light and fluffy.
Step 10
Spread the sugar-free strawberry jam over the top of one sponge layer. Then, spread the whipped cream over the jam.
Step 11
Gently place the second sponge layer on top and lightly dust with powdered erythritol for a decorative finish.
Step 12
Slice and serve your sugar-free Victoria Sponge Cake. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1045.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3024.4 |
| Total Fat 240.0g | 0% |
| Saturated Fat 144.1g | 0% |
| Cholesterol 1350.6mg | 0% |
| Sodium 1979.8mg | 0% |
| Total Carbohydrate 377.4g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 4.3g | |
| Protein 48.2g | 0% |
| Vitamin D 192.5IU | 0% |
| Calcium 341.1mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 671.3mg | 0% |
Source of Calories