Victoria Sponge Cake

Would you like some fiber with that?

INGREDIENTS
  • FiberFlour ultra-fine        200g

  • Butter                              200g

  • FiberSugar                      200g

  • Large Eggs                        4

  • Baking Powder               10g or 2 tsp.

  • Whipped cream and fruit for sandwich filling and toppings

 
Instructions
  1. Add eggs to mixing bowl followed by sugar, flour, baking powder and softened butter.

  2. Mix until well combined but be careful not to overmix, just until you have a soft dropping consistency.

  3. Divide into greased and lined baking tins.

  4. Bake at 180°C for 25-30 minutes.

  5. Carefully release and turn out the sponges and leave to cool.

  6. Split your sponge horizontally into two discs with a large knife.

  7. Use your filling and toppings of choice. The photograph shows double cream with a good slug of Bailey’s and plenty of fruit.

  8. Go to town!

Nutritional Information

per 100g

Fat                                 25g

Carbs                                6g


Fiber                               24g


Protein                              9g