MINI VICTORIA SPONGE CAKES

A delicious version of the traditional Victoria sponge cake!

Ingredients

CAKE
4 eggs
225g GF self raising flour
150g coconut sugar
100g butter
2 tsp baking powder

JAM
100g raspberries
2 tsp coconut sugar
2 tsp chia seeds
1/4 juice of an orange

The Recipe

• Preheat the oven to 180.

• Crack the eggs into a large bowl and whisk.

• Next add the flour, butter, coconut sugar & baking powder and mix.

• Add to a cake tin and cook for 30 mins.

• Whilst this is cooking add the raspberries, coconut sugar, chia & orange to a food processor. Then leave to set in the fridge.

• Once the cake has cooled cut into circles using a cookie cutter.

• Add jam on top of one and then put the other on top of that.

• Use the sieve to add flour on top and finish with more raspberries!