Victoria Sponge

Victoria Sponge

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  • 9oz gluten free self raising flour
  • 9oz butter
  • 4 eggs
  • 2 teaspoon gluten free baking powder
  • 3 tablespoons xylitol
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of lemon juice
  • 1 tablespoon of sugar free vanilla flavouring
  • 1 pinch salt


  1. Melt the margarine and mix in the Xylitol.
  2. Beat the eggs and add to the above mixture and beat with a mixer.
  3. Gradually add the flour and baking powder, vanilla, lemon juice, vinegar & salt and mix well for 2 minutes with a blender until a thick batter forms.
  4. Pour into a greased round cake tin and bake 190c/170c fan/gas mark 5 degrees for thirty minutes or until done.
  5. Once cooked, cool and cut in middle and sandwich together with Dalfour sugar free jam.

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