Victoria Sponge

Victoria Sponge

Victoria Sponge

Serves: 8
Preparation time: 20 mins
Cooking time: 25 mins


Ingredients:

4 free range eggs
25g pure via sweetener
225g self-raising flour, sieved
1 tsp baking powder, sieved 
225g margarine or soft butter 


For filling:

100mls half fat crème fraiche, lightly whipped
Quick raspberry compote
400g fresh raspberries
1-2 tbsp pure via sweetener


YOU WILL NEED 2 X LIGHTLY GREASED AND LINED 7 INCH SANDWICH TINS


Method:

1. Preheat the oven to gas 4/180C (350F). Add the eggs to the mixing bowl of an electric food mixer then add the pure via, flour, baking powder and margarine and mix until well combined. The mixture should drop of your spoon easily. If it is stiff, mix in a little milk to loosen.

2. Divide the mixture between two tins and level the surface. Put in the oven and bake for 25 minutes until golden and ‘bouncy’ to the touch. Remove and leave to cool for 10 minutes then release from the tin and leave to cool completely on a wire rack.

3. While the cake is in the oven, make the raspberry filling. Add the raspberries to a shallow pan and sprinkle over the sweetener. Add a tiny amount of water, just to cover, then bring to the boil and then reduce to a simmer. Cook for about 15-20 minutes until the raspberries have broken down and the water has been absorbed. Add to the food processor and pulse or mash with a fork if needed. Put to one side and leave to cool.

4. When ready to serve, spread one cake, upside down, with the raspberry mixture and the other with creme fraiche and sandwich together. Dust with Pure Via and garnish with redcurrants if you wish.

Tip: Traditionally Victoria sponge is served with just jam. If you prefer this, use the raspberry mixture on its own or you could always use a sugar free jam.

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