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Victoria-Sponge-Cake

Take a slice of our delicious Victoria Sponge Cake. This recipe is diabetic-friendly and is perfect for entertaining!

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  • Serves: 12
  • Prep: 15 minutes
  • Cook: 40 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 200 g Unsalted butter
  • 0.66 cup Natvia
  • 1 teaspoon Vanilla bean paste
  • 4 Eggs
  • 1 cup Cake flour
  • 1/3 cup Almond flour
  • 1 teaspoon Baking powder
  • Pinch of salt
  • 2 tablespoons Boiling water
  • 250 mls Thickened cream, whipped
  • 1/3 cup Natvia Chia Jam
  • Fresh berries, for decorating

METHOD

  1. Preheat the oven to 170C (Fan forced)
  2. Beat the butter, Natvia and vanilla until light and creamy.
  3. Beat in the eggs one at a time.
  4. Sift over the flour and add the almond meal, baking powder and salt. Add the boiling water and fold in until combined.
  5. Divide the batter evenly between 2 x 20cm greased and lined cake tins.
  6. Bake one at a time for 18-20 minutes each.
  7. Stand on a wire rack to cool completely.
  8. Sandwich together the two layers with the whipped cream and jam. Decorate with fresh berries.

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