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–+ servings

Mini Victoria Sponge Cakes

  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 32
  • Carbs 1G
11 Servings

Ingredients

  • 3 large eggs
  • 2 tbsp granulated sweetener
  • 25 grams Sukrin Almond Flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tbsp reduced sugar raspberry jam
  • 11 raspberries

Instructions

  1. Preheat the oven to 160 degrees. In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
  2. Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
  3. When the cakes are completely cool, put the jam in a microwaveable tub and heat in the microwave for 10 seconds to loosen. Sandwich the cakes together and place a small amount of jam on top.
  4. Pop a fresh raspberry onto the top of each cake and dust with Sukrin Icing sugar to serve.

Enjoy!

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