Keto Victoria Sponge Cake Mix

Justine’s Keto Victoria Sponge Cake Mix is a delicious, sweet, moist cake mix with a pillowy soft and airy texture. It 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 and berries.

It is easy as and perfect for celebrations, desserts, entertaining when guests drop in, afternoon and high teas.

This Keto Victoria Sponge Cake Mix is made from the finest quality of natural ingredients, made with no wheat and gluten, naturally sweetened with erythritol and 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 and more minus the carbs.

What you'll need to add: Eggs, sour cream, melted butter, milk and vanilla essence.

• Excessive consumption may have a laxative effect.
• To be stored In a cool dry place out of direct sunlight.

What you need to add: 

• 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)

To make:

1. Preheat the oven to 180C /350F (160C fan bake) Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter or oil the sides.

2. Beat egg whites in an electric mixer till fluffy and stiff.  Set aside in a separate bowl. 

3. In the same electric mixing bowl used for beating the egg whites, add the egg yolks and whisk for 2 minutes until pale and fluffy. Add sour cream, melted butter, milk and vanilla. Whisk till well combined.

4. Now add to the egg yolk mix Justine’s Keto Victoria Sponge Mix and 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.

Almonds
Sweetener (Erythritol)
Coconut Flour
Baking Powder (Contains Raising Agent (Sodium Acid Pyrophosphate, Sodium Bicarbonate))

May contain: Soy, Dairy, Peanuts, Wheat, Gluten, Hazelnut and traces of other Tree Nuts.

Made In New Zealand from imported and local ingredients.

• Low carb, high protein
• No added sugar
• Made with no wheat or gluten
• Natural flavour