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Victoria-Sponge

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

  • 200g unsalted butter
  • 2/3 cup Natvia
  • 1 tsp vanilla bean paste
  • 4 eggs
  • 1 cup cake flour
  • 1/3 cup almond flour
  • 1 tsp baking powder
  • pinch of salt
  • 2 tbs boiling water
  • 250ml thickened cream, whipped
  • 1/3 cup Natvia chia jam 
  • Fresh berries, for decorating

METHOD

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

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