Victoria Sponge
8 servings, ready in 45 minutes
Enjoy this quick & easy diabetic friendly Victoria Sponge recipe from the SPLENDA® Brand. This simple, make ahead recipe is established with just a few steps! Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Method
Preheat the oven to 180°C. Grease and line two round 20cm cake tins with greaseproof paper.
Put all the ingredients in a food processor and blend until they are thoroughly mixed. Spoon the mixture into the two cake tins.
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.
Once the cakes have cooled, spoon a layer of the homemade raspberry jam on the flat side of each sponge and stick them together.
Ingredients
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- Sponge
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- 200g self raising flour
- 200g almond flour
- 200g softened butter
- 5 tbsp SPLENDA Granulated
- 5 eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
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- Filling
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- Raspberry jam made with SPLENDA
Nutrition information
| per serving |
Cook, Bake and Sprinkle!
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