Victoria Sponge Cake

by Amanda Nolan-Durbin

Super light & fluffy with delicious home made jam! Not only is this a delicious way to get your daily dose of collagen, but its super low carb too and doesn't contain any refined sugar.  

Low Carb Victoria Sponge With Collagen

If you have the time you can make your own jam (recipe below) but there are some great options in the supermarket too, we love the St Dalfour range which are all made with 100% fruit and no nasty ingredients. 

This is a super easy recipe, aside from separating the eggs you can pretty much throw everything together and bake. 

To make the sponge cake you'll need:

  • 9 eggs separated
  • 1 tsp baking powder
  • 1/2 tsp vanilla 
  • 1 tbsp lemon juice
  • 30g coconut flour 
  • 1 scoop Pure Collagen Protein Powder 
  • Pinch of salt
  • 60g grass-fed butter 
    • As we're using little in the way of flour here, the eggs are responsible for the basis of the cake. Therefore it's important to separate the yolks from the whites and whisk those whites until they're stiff enough to stay in the bowl once turned upside down.

    Whisked egg whites


    Thats the hard work out of the way.......simple mix together the remainder of the ingredients with the egg yolks then fold into the whisked whites. Pop the mixture into two shallow greased cake tin (we used the standard 9 inch round kind) then bake for 20 mins at 160C. 

    Once baked leave to cool, the cakes need to be completely cool otherwise the fillings will melt into a sloppy mess!

    Now for the fillings.

    Homemade Jam (you can obviously use the shop bought kind as well)

    Homemade blueberry jam

    We love blueberries because they're low in calories, full of nutrients and are basically the king of antioxidants. In fact, blueberries are believed to contain the highest antioxidant capacity of all commonly consumed fruits and vegetables.

    However, this simple recipe will work with whichever fruit is your personal favourite. 

    It's completely sugar free and still tastes delicious! This recipe makes a good sized pot so you'll have plenty left over to use for further baking or just for your breakfast one day. 

    • 50g blueberries, raspberries or strawberries 
    • 1 tsp water
    • 1 tsp lemon juice 
    • 1/2 tsp xantham gum

    Purée the berries in a blender then add to a pan with the other ingredients. Bring to the boil slowly over a low heat then summer gently stirring regularly to avoid burning. When it begins to thicken (ours took 15-20 mins) take off the heat and leave to cool.

    For the cream....

    Well, its pretty simple really, choose your favourite cream, whip it up and slap it on. We used Natures Charm Coconut Whipping Cream because its dairy free and some of the people who were going to be eating this cake are intolerant to diary. 

    So, now for the fun part. Lets face it, its not rocket science - smother the top of one cake in jam and the bottom of the other in cream then sandwich them together.

    Eat & enjoy!

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