Victoria Sponge with Homemade Jam

Victoria Sponge with Homemade Jam

Serves: 8
 
 
Dessert Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Victoria Sponge with Homemade Jam, you'll need:
FOR THE SPONGE:
  • 200g self raising flour 
  • 200g almond flour 
  • 200g butter 
  • 5 tbsp. Triple Zero sweetener
  • 5 eggs 
  • 1 tsp. baking powder 
  • 2 tsp. vanilla extract 
  • 3 tbsp. homemade jam
FOR THE HOMEMADE JAM:
  • 400g raspberries 
  • 30g Triple Zero sweetener 
  • 40 drops of liquid vanilla Stevia 
  • ½ tsp. Xanthan Gum

Method

FOR THE HOMEMADE JAM:
  • Mix together the raspberries, Triple Zero
  • Sweetener and vanilla Stevia in a saucepan and place over a low heat. 
  • Stirring constantly, gradually increase the heat.
  • As soon as the mixture is boiling lower the heat again and simmer for 20 minutes, stirring constantly.
  • When mixing, crush the raspberries with the back of a wooden spoon against the side of the pan.
  • Add the Xanthan gum on top of the mixture, mixing thoroughly.
  • Continue mixing and allow to simmer for 3 minutes.
  • Turn the heat off and place the saucepan to one side, cover, and let the jam cool down completely.
  • You can store the jam in an airtight container in the fridge. 
  • Once chilled, the jam is ready to use.
FOR THE CAKE:
  • Preheat the oven at 180°c/Gas Mark 4.
  • Grease and line two 8-inch cake tins with greaseproof paper.
  • Put all the ingredients in a food processor except for the jam and blend until they are thoroughly mixed. Spoon the mixture into the two cake tins. 
  • Bake for 25-30 minutes until firm and golden.
  • Remove the cake from the oven, allow to cool for five minutes, then remove the cakes from their tins.
  • Once the cakes have cooled, spoon a layer of the homemade jam on the flat side of each sponge and stick them together. 
  • If you have a cake leveller, it helps to cut the bottom half of the cake flat so that it stands level.
  • Enjoy!
Nutritional Facts (Per Serving)
Calories 286 | Total Fat 17g | Saturated Fat 2g | Carbohydrates 35g | Fibre 4g | Protein 12.6g
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