Victoria Sponge

Serves 10
Time 1 hour


4 eggs

200g natural sweetener

450g self-raising flour

4 tsp baking powder

500g butter, room temperature


To serve

1 ½ cups sugar-free jam

400ml double cream, whipped



Fresh strawberries, thinly sliced


Preheat the oven to 180°C. 

Using buttered baking paper grease the edges of 2x20cm cake tins and line bottom with baking paper.

In a food processor cream natural sweetener and butter until smooth. Add eggs one at a time. Add flour and baking powder.

Pour mixture evenly between two cake tins and smooth with a spatula. Bake cakes for 20-30 minutes or until golden brown. Allow sponges to cool. 

Spread one sponge with sugar-free jam. Add the thinly sliced strawberries and spread with cream.

Place the second sponge top side up. Top with fresh strawberries.