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Sugar-Free Victoria Sponge Cake

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
55MIN
Cuisine
Ingredients

Butter: 225 g

Xylitol: 150 g

Eggs: 4, few drops

Vanilla extract: exctract, few drops

All purpose flour: 225 g

Raspberry jam: 6 tbsp, sugar free, or strawberry jam

Cream: 250 ml, 48% fat

How to make a delicious cake without sugar? Follow the simple steps below to prepare an amazing victoria sponge cake without sugar. Try it.

Preparation
01.

Preheat the oven to 180°C (160° fan) gas 4.

Grease two deep 20cm|8" loose-based cake tins and line the bases with non-stick baking paper.

02.

Beat the butter in a mixing bowl until light and soft. Gradually beat in the xylitol.
Add the eggs, one at a time, beating well to combine.
Add the vanilla and flour and mix well.

03.

Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch.
Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

04.
For the filling

Place 1 cake upside down and spread with the jam.
Whisk the cream until thick.
Spoon on top of the jam.
Place the other cake on top.

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