Justine's Keto Victoria Sponge Cake Mix 440g
Jase: Is this enough for a layered cake, Kimmi?
Kimmi: Yes. The supplied recipe makes one cake cut into twelve slices, with an optional cream, jam and berry filling.
Jase: What is in the dry mix?
Kimmi: Almonds, erythritol, coconut flour and baking powder. It contains almonds and carries a laxative-effect warning for excessive consumption.
Important storage check: The supplied text says the plain sponge keeps in an airtight container or fridge for up to 10 days, then separately says to store it in the fridge for 3 days. Because those periods conflict, check the current packaging and use the shorter period unless the manufacturer confirms otherwise.
Directions
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Servings: 12
What You will Need
- 7-inch ( 17.78cm) springform tin
- Electric Mixer
- Mixing bowls
Ingredients
- 5 Large (54g) Eggs, separated
- 115 g Full Fat Sour Cream (Room Temperature )
- 115 g Melted & Cooled Butter
- 60 ml Milk (Room Temperature)
- 2 tsp Vanilla Essence/Extract (we used 20g vanilla essence)
- 440 g Justine’s Keto Victoria Sponge Mix
Filling (optional)
- 150 g or more of your favourite low carb Keto Sugar-free Strawberry Jam
- 1 Cup Heavy Cream
- 1 Cup of Fresh Sliced Strawberries for inside cake & topping
- Powdered Sweetener for sprinkling on top of the cake
Instructions
- 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.
- Beat egg whites in an electric mixer till fluffy & stiff. Set aside in a separate bowl.
- 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.
- Now add to the egg yolk mix Justine’s Keto Victoria Sponge Mix & mix well till combined.
- Now, gently fold in the egg whites with a spatula until combined. Don't over-mix to keep the air bubbles intact.
- Pour into your springform pan and level the top with a spatula.
- 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.
- While the cake is cooling, whip the cream.
- 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.
- Add the top of the cake and dust with Justine’s 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.
Nutritional Information Per Recipe: Serving made to our recipe above, making 12 servings, each serving will have approx. 4.5 g carbs per with sugar-free jam, cream & strawberries.
Store plain sponge cake in an air-tight container or in the fridge for up to 10 days. Store in the fridge for 3 days. Plain Sponge cake can be frozen for 3 months. Defrost, and then add the filling just before serving
Storage: To Be Stored In A Cool Dry Place Out Of Direct Sunlight.
Nutrition Information
Ingredients: Almonds, Sweetener (Erythritol), Coconut Flour, Baking Powder (Contains Raising Agent (Sodium Acid Pyrophosphate, Sodium Bicarbonate)).
Contains Almonds. Excessive Consumption May Have A Laxative Effect.
Made In New Zealand From Imported And Local Ingredients.
The nutrition or supplement panel is supplied as an image and cannot be reliably transcribed here. Check the current packaging.
