Description

Justine’s Keto Victoria Sponge Cake Mix – 440g

Justine’s Keto Victoria Sponge Cake Mix

Delicious, sweet, moist & with a pillowy soft & airy texture! Justine’s Keto Victoria Sponge Cake Mix is an ultra-low-carb keto version of the great British classic Victoria Sponge that is served as a two-layered sponge cake, filled with whipped cream, jam & berries.

It is easy as & perfect for celebrations, desserts, entertaining when guests drop in, afternoon & high teas!

It takes only 15 minutes to prepare. It tastes so indulgent that you would never guess one plain slice of Justine’s Keto Victoria cake has just 2.4g carbs per 12 servings size! Plus our Keto Victoria Sponge Mix is so versatile, you can even use it using the recipes we have for Low Carb Keto Lamingtons, keto Trifles, Keto Tiramisu Cake & more minus the carbs & guilt!

Ingredients:  Almonds, Sweetener (Erythritol), Coconut Flour, Baking Powder (Contains Raising Agent (Sodium Acid Pyrophosphate, Sodium Bicarbonate)).
Contains Tree Nuts(Almonds), Coconut.
May Contain Soy, Dairy, Peanuts, Wheat, Gluten, Hazelnut And Traces Of Other Tree Nuts.
Excessive Consumption May Have A Laxative Effect.
Storage: To Be Stored In A Cool Dry Place Out Of Direct Sunlight.
Made In New Zealand From Imported And Local Ingredients.

Instructions
1. Preheat the oven to 180C / 160C fan bake / 350F. Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter the sides.
2. Beat egg whites in an electric mixer till fluffy & stiff. Set aside in a separate bowl.
3. In the same electric mixing bowl used for beating the egg whites, add the egg yolks & whisk for 2 minutes until pale & fluffy. Add sour cream, melted butter, milk & vanilla. Whisk till well combined.
4. Now add to the egg yolk mix Justine’s Keto Victoria Sponge Mix & mix well till combined.
5. Now, gently fold in the egg whites with a spatula until combined. Don’t over-mix to keep the air bubbles intact.
6. Pour into your springform pan and level the top with a spatula.
7. Bake for 45- 50 minutes or until you can insert and remove a skewer without it sticking. Loosely cover with a sheet of tin foil if it starts to brown a bit too much on top, from about 45 minutes. Let cool before releasing from the springform.
8. While the cake is cooling, whip the cream.
9. Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of sugar-free jam and then the whipped cream and top with raspberries.
10. Add the top of the cake and dust with powdered Erythritol. Slice and serve.

Makes 12 slices.
It should be possible to use an 8-inch(20.32 cm) springform tin. This will make the layers thinner and the baking time will also reduce. Test the sponge cake at 40 minutes and see if it’s done.