Sugar-Free Victoria Sponge Cake

For the Victoria sponge cake

• 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.
• 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.
• 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.

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.