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.
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.
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.
