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Victoria Sandwich - Reduced Carb

This sponge is only 80g of carbohydrates for the whole cake. Cut into 8 slices means 10g carbs per portion
Prep Time10 mins
Cook Time35 mins
Resting in tin5 mins
Total Time45 mins
Course: Dessert, Snack
Keyword: dairy free, gluten free, sugar free, victoria sponge low carb
Servings: 8 Slices
Author: Aunty Lil

Ingredients

  • 6 oz Dairy Free Spread I use Pure Dairy Free spread
  • 6 oz Granulated Xylitol I use Total Sweet as it’s very safe and tastes very like sugar
  • 3 whole Eggs
  • 3 oz Gluten free flour
  • 3 tspn Baking Powder Gluten free
  • 4 oz Ground Almonds
  • 3 drops Vanilla essence

Instructions

  • Preheat the oven to 180°C, 350°F, Gas Mark 4
  • Beat all the ingredients together with an electric mixer until light and fluffy.
  • Put into 2 8" sandwich cake tins and cook for approx 35 mins.
  • If you have a fan oven, 160° will probably be a high enough temperature.
  • I don’t bother greasing my loose bottomed tin as it’s easy to remove when cooked (this is because you’re not using real sugar) with something like a pallet knife run around the eges and gently under the cake to loosen it from the tin.
  • When cooked, leave to cool for about 5 minutes, then remove from the tin.
  • When completely cooled, sandwich together with 4 tspns of Waitrose reduced sugar strawberry jam. You can also have whipped double cream for no extra units.

Notes

If you want to add a bit of flavouring, this also tasted nice with a tspn of Lemon Essence, Vanilla or Almond Essence. You could also add 4 tspns of cocoa powder for a chocolate flavoured cake Be aware that if you add any fruit, this will take the carbohydrate content up quite a lot.