Victoria Sponge Cake Mix


Enjoy a classic British treat with this ultra low-carb Victoria Sponge Cake Mix. Made with natural ingredients, this cake mix is gluten-free and can be ready in just 15 minutes. Indulge in a sweet and moist cake that is both high in protein and pillowy soft to the touch.


Macros Per 100g Dry Mix
●Protein: 12.0g
●Fat:  22.8g
●Carbohydrate: 4.4g
●Sugars 2.5g



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


Baking Instructions-

Prep Time15 minutes
Cook Time 45-50 minutes

What You will Need 

7-inch ( 17.78cm) springform tin
• Electric Mixer
• Mixing bowls
• 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 (optional)
• 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

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.

Makes 12 slices.
It should be possible to use an 8-inch(20.32 cm) springform tin. This will make the layers thinner and the baking time will also reduce. Test the sponge cake at 40 minutes and see if it's done.

Nutritional Information Per Recipe: Serving made to our recipe above, making 12 servings, each serving will have approx. 4.5 g carbs per with sugar-free jam, cream & strawberries.

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