Name: Sugar-free victoria sponge
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 200g unsalted butter softened, plus extra for the tins; 200g xylitol; 4 eggs beaten; 200g self-raising flour; 250g fresh or frozen raspberries (defrosted if frozen); 1 tbsp xylitol; 150ml double cream (optional)

Sugar-free victoria sponge on cake stand

200g unsalted butter
softened, plus extra for the tins
200g xylitol
4 eggs
beaten
200g self-raising flour

For the filling

250g fresh or frozen raspberries
(defrosted if frozen)
1 tbsp xylitol
150ml double cream
(optional)

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Butter two round 18cm cake tins and line with baking parchment. Beat the butter and xylitol together in a large bowl using an electric whisk until light and creamy. Add the egg, a little at a time, beating well after each addition. Fold in the flour and a pinch of salt. Divide the batter evenly between the two tins and smooth the surfaces using a spatula. Bake for 15-20 mins until golden and a skewer inserted into the middles comes out clean. Leave to cool completely in the tins, set on a wire rack.
step 2
If using defrosted raspberries, first tip them into a sieve over the sink and use the back of a spoon to extract as much liquid as possible (frozen berries contain a lot of water, and you don't want the filling to be too wet). Put the raspberries in a small bowl and mash with the xylitol. Set aside.
step 3
Lightly whip the double cream, if using, until just holding its shape. Remove the parchment from one of the sponges and put on a cake stand. Spoon over the crushed raspberries in an even layer. Sandwich with the second cake, then spread over the whipped cream in thick swirls. Chill until ready to serve.