Sugar-Free Victoria Sponge Cake
Indulge in the classic charm of a Victoria Sponge Cake—without the sugar! This 'Sugar-Free Victoria Sponge Cake' offers all the elegance and flavor of the traditional dessert, crafted with a health-conscious twist. Featuring a buttery, tender sponge sweetened with erythritol and layered with luscious sugar-free strawberry jam and whipped cream, this cake is perfect for those looking to reduce their sugar intake without sacrificing indulgence. With just a 20-minute prep time and simple step-by-step instructions, this light and airy treat is easy to bake for gatherings or afternoon tea. Dust it with powdered erythritol for an eye-catching finish and enjoy guilt-free sweetness in every bite! Perfect for diabetic-friendly desserts or anyone embracing healthier eating habits.
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Recipe Information
Ingredients
- 200 grams Unsalted butter, softened
- 200 grams Erythritol (or other granulated sugar-free substitute)
- 4 Eggs, large
- 200 grams Self-raising flour
- 2 tablespoons Unsweetened almond milk (or regular milk)
- 1 teaspoon Vanilla extract
- 4 tablespoons Sugar-free strawberry jam
- 150 milliliters Whipping cream, sugar-free (or heavy cream)
- 1 teaspoon Erythritol (powdered, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy. This should take about 3-4 minutes using an electric mixer.
Add the eggs, one at a time, mixing well after each addition. If the mixture begins to curdle, add a tablespoon of the flour to bring it back together.
Sift in the self-raising flour and gently fold it into the mixture using a spatula or wooden spoon. Be careful not to overmix to keep the batter light and airy.
Stir in the almond milk and vanilla extract, ensuring the batter has a smooth, dropping consistency. If it's too thick, add another splash of almond milk.
Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the sponges are golden brown and a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Once the cakes are cool, whip the cream until light and fluffy.
Spread the sugar-free strawberry jam over the top of one sponge layer. Then, spread the whipped cream over the jam.
Gently place the second sponge layer on top and lightly dust with powdered erythritol for a decorative finish.
Slice and serve your sugar-free Victoria Sponge Cake. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1351 mg | 450% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 377.4 g | 137% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 4.3 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 341 mg | 26% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
