Sugar-free victoria sponge
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 8 - 10
Ingredients
- 200g unsalted butter, softened, plus extra for the tins
- 200g xylitol
- 4 eggs, beaten
- 200g self-raising flour
For the filling
- 250g fresh or frozen raspberries (defrosted if frozen)
- 1 tbsp xylitol
- 150ml double cream (optional)
Method
- 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
If using defrosted raspberries, first tip them into a sieve over the sink and use the back of a spoon to extract as much liquid as possible (frozen berries contain a lot of water, and you don't want the filling to be too wet). Put the raspberries in a small bowl and mash with the xylitol. Set aside.
- 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.
