Victoria Sponge

Makes 6 portions. 1 portion contains:

15.8g

Fat

12.6g

LCT

3.2g

MCT

4.1g

Protein

2.7g

Carbohydrate

170kcal

Energy

Method

Step 1

Preheat oven to 200˚C/fan 180˚C/gas mark 6.

Sponge

Step 2

In a bowl, cream together butter and sweetener.

Step 3

Add baking powder, ground almonds and MCTprocal, mix well.

Step 4

Add egg, water and vanilla essence, mix well.

Step 5

Line the bottom of 12cm x 4cm deep non-stick cake tin with baking parchment and pour cake mixture in.

Step 6

Bake in the oven for 20 minutes.

Step 7

Remove from the tin and cool on a wire rack.

Filling

Step 8

In a bowl, whip cream with a whisk until fluffy.

Step 9

Slice sponge in half horizontally and turn top half facing up.

Step 10

Spread jam on top of one half and cream on another half then sandwich one half on top of the other.

Step 11

Dust with icing sugar alternative, cut into 6 slices and serve.

Serving Suggestion:

For a smaller portion, slice into 12 pieces.

MCTprocal is a food for special medical purposes and must be used under medical supervision.

This recipe has been specifically designed for use in a ketogenic diet.

Refer to labels for allergens and other product information.

Ingredients

Table

THE FULL KETOGENIC RANGE