Mini Victoria Sponge Cakes
A moist, comforting sponge pudding steamed or baked to perfection, drenched in warm pouring syrup or rich toffee sauce.
Ingredients
- • 3 large eggs
- • 2 tbsp granulated sweetener
- • 25 g Sukrin Almond Flour
- • 1 tsp vanilla extract
- • 1 tsp baking powder
- • 1 tbsp reduced-sugar raspberry jam
- • 11 raspberries
- • 2 tsp icing sugar
Preparation Steps
Preheat the oven to 160°C 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.
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 to cool completely.
When the cakes are completely cool, put the jam in a small bowl and heat in the microwave for 10 seconds to loosen. Spread a little of the jam onto half of the sponges and sandwich together to make 11 cakes.
Spoon a little jam on the top of each cake and top with a raspberry. Dust with icing sugar and serve.