Description

[ratings]

Justine’s KETO VICTORIA SPONGE CAKE MIX 440G

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! This Ketolicious Victoria Sponge Cake Mix is made from the finest quality of natural ingredients, made with no wheat & gluten, naturally sweetened with erythritol & 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 this Keto Victoria Sponge Mix is so versatile, you can even use it for Lamingtons, Trifles, Tiramisu & more minus the carbs & guilt!

Values are as per Dry Mix. Per Pack 440g Total weight
Makes 1 Cake which serves 12  slices  with 2.4g carbs per serve size  79g

●Low-Carb & Keto
●High in Protein
●Made with Pure almond meal, no wheat or gluten  is used
●No Added Sugar
●Made in New Zealand

What you 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
• 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
• Justine’s Erythritol Powdered for sprinkling on top of the cake

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 Justine’s powdered Erythritol. Slice and serve.

STORAGE

Store plain sponge cake in an air-tight container or in the fridge for up to 10 days. Store Jam & cream sponge cake in the fridge for 3 days. Plain Sponge cake can be frozen for 3 months. Defrost, and then add the filling just before serving

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.

NUTRITIONAL INFORMATION