Recipe
Victoria sponge
Recipe highlights
Total cooking time:
30 min
Category:
Low Protein Diet - exchange value 0
Servings:
6
Ingredients
50g hard margarine or butter, at room temperature
50g caster sugar
1 tsp vanilla essence
115g Loprofin Mix
1 tsp Loprofin Egg Replacers
1 tsp baking powder*
100ml Sno-Pro
Ready-made icing or vanilla buttercream icing*
Method
- Place the margarine or butter, sugar and vanilla essence in a large bowl, beat for 1–2 minutes until light in texture and creamy coloured.
- Thoroughly mix together the Loprofin Mix, Loprofin Egg Replacer and baking powder, stir into the creamed mixture alternately with Sno-Pro, until a soft smooth batter is achieved – do not over beat.
- Pour the mixture into two individual round sandwich tins. Or one large tin to make a larger cake.
- Bake the cake or cakes in a preheated oven for 15 minutes, until well risen and firm to touch.
- Cool in the tin for 5 minutes before transferring onto a wire rack.
- Sandwich the two parts of the cake together with jam and/or icing.
- Finish decorating the top of the cake with icing or a sugar mixture to decorate.
Oven temperature: 190°C/375°F/Gas Mark 5
Equipment: 2 x 17cm (7 inch) round sandwich tin, lightly greased and base lined with non-stick/greaseproof paper and a large bowl