Preheat the oven to 180°C. Grease and line two round 20 cm cake tins with greaseproof paper.
Victoria Sponge
Victoria Sponge
- Makes8 servings
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Made withSplenda Granulated Sweetener
Ingredients
Sponge
- 200 g self raising flour
- 200 g almond flour
- 200 g softened butter
- 5 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 5 tablespoons SPLENDA® Granulated
Filling
- Raspberry Jam made with SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
Instructions
1
2
Put all the ingredients in a food processor and blend until they are thoroughly mixed. Spoon the mixture into the two cake tins.
3
Bake for 25-30 minutes until golden and firm. Remove the cakes from the oven, allow to cool for five minutes, then remove the cakes from their tins.
4
Once the cakes have cooled, spoon a layer of the homemade raspberry jam on the flat side of each sponge and stick them together.
Made with
Splenda Granulated Sweetener
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