Refined Sugar Free Victoria Sponge Recipes

SUGAR FREE SPONGE CAKE

Steps:

• Preheat your oven to 325 . You can add a liner to the bottom of your baking pan.
• Sift together the flour, salt, and the baking powder. Set this bowl aside.
• Beat together the egg whites and the cream of tartar in a large bowl until soft peak start to form. Then add ½ cup of the sugar alternative and beat on high. Since we are not using real sugar, you will not get the stiff peaks however, you should get some kind of peaks or fluff which is fine.
• Next, in a mixing bowl, beat together the egg yolks, remaining sugar alternative, vanilla extract, and water until just combined. Then mix in the dry ingredients from the first bowl.
• For the next step we will add ingredients from the second mixing bowl into the large bowl with the egg white mixture. To do this, use a rubber spatula for fold in the ingredients until just blended. Then slowly and gently transfer this to your cake pan. Use a clean spatula to smooth down the top. Bake this cake for 55-60 minutes or until the cake springs when lightly touched with a finger (be careful). Run a butter knife around the sides of the cake to loosen it from the pan. The allow the cake to cool for 15 minutes.
• Allow this cake to cool before serving.

HEALTHIER VICTORIA SANDWICH

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.
• Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.
• Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.
• Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).

REFINED SUGAR FREE VICTORIA SPONGE RECIPE

Steps:

• Preheat oven to 170C/Gas 3. Whisk together the oil, eggs, honey and buttermilk until well blended. Sift the flour and ground almonds together and whisk in the wet ingredients, mix until smooth. Whisk in the bicarb, vinegar and vanilla extract.
• Divide the mix between 3 cake tins and bake for 40-45mins. Remove from the oven and leave to cook in the tins for 10 mins before turning out and left to cool fully on a wire rack.
• Meanwhile, to make the compote, add the strawberries, apple and lemon juice to a saucepan, and bring to the boil, stirring constantly and breaking up the fruits. Reduce the compote by 1/3, blitz with a hand blender and leave to cool.
• To assemble, whip the cream until it holds a stiff peak, because not to over-whip, but also make sure that the cream isn't too soft. Place one layer of the sponge on a serving plate or cake stand, add 1/3 of the cream and smooth to the edges with a palette knife. Top with compote and repeat for the second layer and top with the final sponge. Using the remaining cream, coat the top of the cake and decorate with edible flowers.