Victoria sponge cakes are often light and fluffy. Creaming the butter and sugar together before folding the dry ingredients is the best way to achieve this, especially if you don’t have an electric whisk. Our recipe is all in one method which means all the ingredients are added to the bowl and mixed together with an electric whisk.
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! This Low Carb Cake is a masterpiece made grain free, gluten free, nut free and just around 100 calories per slice with less than 1 gram of carbs!!!!!
Make it nut free: For a sponge without almond flour, try this coconut flour cake. Slice in half and fill as per recipe. For a strawberry keto Victoria sponge, use my sugar free strawberry jam. I can also see this cake work with my sugar free blueberry jam. Less traditional perhaps, but certainly delicious.
Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving. The unfilled Victoria sponge cakes can be packed in freezer bags and frozen for up to 3 months. Allow to defrost before filling. Sorry, the video player failed to load. (Error Code: 100013)