The fluffiness of the sponge cake can come down to two things - the egg whites or the folding of the flour. The egg whites need to be whisked up until soft peaks form. If not, then there will be no air in your sponge. You also need to very gently fold the flour into the egg mixture, and work it as little as possible.
This Sugar-Free Low Carb Sponge Cake is also keto, gluten free and nut free with all the traditional flavors and textures of a sponge cake. A sponge cake is basically just a very light and airy cake made with eggs, flour and sugar, but this recipe is low carb and just as delicious as it's higher carb cousin!
Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream and top with raspberries. Add the top of the cake and dust with powdered sweetener. Slice and serve. Make it nut free: For a sponge without almond flour, try this coconut flour cake. Slice in half and fill as per recipe.
This fluffy, airy keto Victoria sponge cake is so easy to make! It's a buttery yet light almond flour sponge filled with sugar free raspberry chia jam, whipped cream and fresh raspberries. This post is sponsored by Lakanto. The recipe is 100% Sugar Free Londoner. Victoria sponge cake is one of the great British dessert classics.