Sugar-Free Victoria Sponge with Sukrin:1

The smarter difference: 40% less calories and half the carbs of regular Victoria Sponge Serves: 8 Time to prepare: 15 mins Time to cook: 25 mins Preparation: Easy Free From: Sugar, Gluten, Wheat, Yeast and Dairy Suitable for Diets: Coeliacs and Diabetics Suitable for Lifestyles: Sugar-Free, Low-Carb and Vegetarian   Allergens (Contains): Eggs Beneficial Nutrition: Sugar-Free Sukrin Products: Sukrin:1 and Fibrefine  #byebyesugar #sukrinuk #glutenfree #weightloss #healthy #diet #cake #recipe #baking

The smarter difference: 40% less calories and half the carbs of regular Victoria Sponge

Serves: Time to prepare: 15 mins Time to cook: 25 mins Preparation: Easy
Free From: Sugar, Gluten, Wheat, Yeast and Dairy
Suitable for Diets: Coeliacs and Diabetics
Suitable for Lifestyles: Sugar-Free, Low-Carb and Vegetarian  
Allergens (Contains): Eggs
Beneficial Nutrition: Sugar-Free
Sukrin Products: Sukrin:1 and Fibrefine 

#byebyesugar #sukrinuk #glutenfree #weightloss #healthy #diet #cake #recipe #baking

 

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Sukrin:1 Zero calorie alternative to granulated sugar
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Sukrin Sugar-Free & Gluten-Free Victoria Sponge with Sukrin:1

This mixture can also be made into individual Victoria sponges. Sukrin:1 can also be swapped very successfully in a regular Victoria Sponge recipe to make a sugar free version if you don't need your cake to be gluten free. Happy Baking!

 

Instructions

  • Make sure all of the ingredients are at room temperature to prevent the mixture from curdling. Grease and line two 18cm sandwich tins and preheat the oven to 175c/GM5.
     

  • Beat all of the ingredients together in an electric mixer until well combined. If the mixture curdles, add a tablespoon or two of flour to bring it together. Divide the mixture evenly between the tins and smooth over the tops.
     

  • Bake in the middle of the oven for 25 minutes or until well risen and golden. Allow to cool in the tin for a few minutes before removing to a cooling rack. When cold spread with your favourite filling.

 

Ingredients

3 eggs
150g butter
150g Sukrin:1
150g gluten-free self raising flour
1 tbsp g/f baking powder
20g Fibrefine
2 tbsp soya or almond milk
1 tsp vanilla essence