Name: Sugar-free victoria sponge
Prep time: 30 min
Cook time: 50 min
Yield: 10
Cuisine: []

Sugar-free victoria sponge

Ingredients

Calories: 357 Carbohydrate: 39 g Protein: 6 g Fat: 24 g

Cook time: 50 minutes Prep time: 30 minutes Total time: 80 minutes Servings: 10

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.