Mini Victoria Sponge Cakes

Gluten & Grain Free

Refined Sugar Free

Mini Victoria Sponge Cakes

8 Servings

25mins

Easy

It's just been National Baking Week and now it's half term for many of us, these Mini Victoria Sponge Cakes are a brilliant thing to make with the kids. These mini cakes do have gluten free flour so are not low-carb, however we have replaced the sugar with an erythritol and stevia blend which works well, it does mean they do not rise as much, but the blood sugar load is a lot better, and the kids love these, we have used for birthday cake as well!

IngredientsMethod

Ingredients

175g gf self-raising flour

175g organic butter

4 organic free range eggs

100g Pure Via caster sugar (or alternative erythritol /stevia blend)

To serve

Fresh strawberries or organic strawberry jam with no added sugar (I have used the Biona organic jam or clearspring organic jam, the sugars are still high, but much lower than traditional jams)

Whipped coconut cream (Biona's whipping coconut cream is perfect!)

Method

Preheat oven to 160C.

Place the flour in a large bowl, add in the butter, eggs and sugar and beat it well.

Grease a muffin tin, or line with paper cases. Divide evenly between the holes (or you could make 18 smaller ones and sandwich together, see below). Bake for 12-18 minutes, or until just cooked through. Remove from the oven and allow to cool.

Spread jam onto one cold sponge and a dollop of whipped coconut cream and top with another half. Or cut gently in half and then add a dollop of coconut cream and fresh strawberries inside.

Enjoy this as a celebratory treat alongside your ‘high tea’

Optional – make mini muffin versions (adjust cooking times).

These can be frozen (before you put the jam and cream in).

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Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes

Ingredients

Method

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