We've given one of our favourite recipes, the Victoria Sponge, a healthy makeover with the addition of Truvia for Baking - Caster.
If you're new to baking, the classic Victoria sponge cake is a good place to start. It's just two plain vanilla sponge cakes sandwiched with a layer of cream and strawberries in the middle.
If you enjoyed this recipe, we think you'll enjoy our low sugar vanilla shortbread, which also uses Truvia for Baking - Caster.
Preheat the oven to 160°C fan (180°C conventional, gas mark 4). Grease and line 2 round sandwich tins (18cm / 7in) with baking parchment.
Step 2
Measure all the cake ingredients into a large bowl and beat together until thoroughly blended. Divide the mixture into 2 the prepared tins and level out with the back of a spoon.
Step 3
Bake in the pre-heated oven for 22-25 mins or until risen and a skewer inserted in the centre comes out clean. Remove and leave to cool in the tins for a few minutes before turning out onto a wire rack.
Step 4
Once completely cool spread the whipped cream over the top of one of the sponges, arrange the strawberries over the cream and top with the other cake.
