Not only is this sugar free low carb simple sponge cake very versatile, it is also extremely easy to make. Using my favourite method , aka the lazy method ;), everything goes into one-bowl. First you whisk the wet ingredients, then you add the dry ingredients. No need to separate eggs. No need to whisk egg whites in another bowl. Nope!
Ingredients (makes 6 Victoria Sponges) Vanilla Cake: 1 1/ 4 cups almond flour (125 g/ 4.4 oz) 3/ 4 cup granulated Swerve or Erythritol (150 g/ 5.3 oz) 1 tsp gluten-free baking powder. 1/ 4 tsp sea salt.
In a separate bowl, mix together the almond flour, psyllium husk powder, baking powder, and xanthan gum. Sift the dry ingredients into the egg white mixture and gently fold through. Gently spoon the sponge cake mixture into the prepared tin. Tap the tin on the bench to knock out any large air bubbles.
Bake sponges about 25 minutes. As soon as sponges are baked, turn onto wire racks covered with baking paper; turn top-side up to cool. Place one sponge on serving plate, spread with lemon butter and whipped cream. Top with remaining cake, dust with sifted icing sugar. Beating the eggs and sugar well helps correctly aerate the mixture.