Air Fryer Victoria Sponge

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Air Fryer Victoria Sponge

These dreamy little Mini Victoria Sponge Cakes are perfect for a slimming-friendly afternoon tea! The fluffy, light cakes are sandwiched together with raspberry jam and dusted with icing sugar, for a taste of real indulgence at a fraction of the calories!

This classic cake, known for its light and airy texture, is given a fresh twist with the convenience of an air fryer. By using this versatile appliance, you can achieve a perfectly baked sponge cake with minimal effort. Get ready to savor the delicate flavors of vanilla and the sweetness of fresh strawberries, all within the comfort of your own home.

About Time:

  • Yields: 8-10 servings
  • Prep time: 20 minutes
  • Cook time: 25-30 minutes
  • Yield: serves 10

Ingredients:

  • 3 large eggs
  • 2 tbsp granulated sweetener
  • 25 g Sukrin Almond Flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tbsp reduced-sugar raspberry jam
  • 11 raspberries
  • 2 tsp icing sugar

Instructions:

  • Preheat the oven to 160°C degrees.
  • In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla
  • extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
  • Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden.
  • Leave in the tray for 5 minutes to cool and then turn out onto a wire rack to cool completely.
  • When the cakes are completely cool, put the jam in a small bowl and heat in the microwave for 10 seconds to loosen.
  • Spread a little of the jam onto half of the sponges and sandwich together to make 11 cakes.
  • Spoon a little jam on the top of each cake and top with a raspberry. Dust with icing sugar and serve.

Tips:

  1. For a moister cake, consider adding a tablespoon of milk to the batter.
  2. Keep an eye on the cake during the last few minutes of cooking to prevent over-browning.
  3. Experiment with different fillings and toppings to customize your Victoria sponge.
  4. By using an air fryer, you can achieve a delicious Victoria sponge cake with less mess and quicker cooking time.

Air Fryer Large Victoria Sponges (Coconut Flour)

  • Yields: Likely 5-6 larger sponges, depending on the size of your tins.
  • Prep time: 20 minutes
  • Cook time: 15-25 minutes ( will depend on your air fryer and the size of your sponges.)

Ingredients:

  • 6 large eggs
  • 4 tbsp granulated sweetener
  • 50g Coconut Flour (Important: Coconut flour is very absorbent. Don’t just double the almond flour amount)
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 2 tbsp reduced-sugar raspberry jam
  • Extra raspberries, as needed
  • 4 tsp icing sugar

Instructions:

  1. Preheat: Preheat your air fryer to 160°C (320°F). If your air fryer doesn’t go this low, 170°C/340°F is likely fine, but watch them very closely. Coconut flour can burn more easily than almond flour.
  2. Prepare the batter: In a jug, whisk the eggs and granulated sweetener until fluffy. Gradually add the coconut flour, whisking continuously to avoid lumps. Coconut flour tends to clump, so incorporating it slowly is key. Add the vanilla extract and baking powder and whisk well. Leave to stand for 5 minutes. Coconut flour needs time to absorb the liquid. The batter will thicken considerably.
  3. Prepare the tins: Use silicone ramekins or small oven-safe bowls (suitable for your air fryer) for these larger cakes. You can also use larger silicone muffin liners, but ensure they are sturdy enough to hold the batter’s weight. Grease the ramekins/bowls/liners lightly with cooking spray.
  4. Fill the tins: Pour the batter into the prepared ramekins/bowls/liners, filling each about ¾ full.
  5. Air Fry: Place the ramekins/bowls/liners carefully into the air fryer basket. Do not overcrowd. You may need to cook in batches depending on the size of your air fryer. Air fry for 15-25 minutes. Start checking for doneness at 15 minutes. Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Because these are larger, they will take longer than the mini cakes.
  6. Cool: Leave the cakes in the ramekins/bowls/liners for at least 10 minutes to cool slightly before transferring them to a wire rack to cool completely. Coconut flour cakes can be a bit fragile when warm.
  7. Assemble: Once the cakes are completely cool, heat the jam in the microwave for 10 seconds to loosen. Spread a little jam onto half of the sponges and sandwich them together.
  8. Garnish: Spoon a little jam on top of each cake and top with extra raspberries. Dust with icing sugar and serve.
  9. Important Notes for Coconut Flour and Larger Cakes:
  10. Coconut Flour Absorbency: Coconut flour absorbs a lot of liquid. The batter will be much thicker than with almond flour. Don’t be tempted to add more liquid unless the batter is so thick it won’t even pour.
  11. Cooking Time: These larger cakes will take longer to cook than the mini ones. Start checking at 15 minutes and continue checking every few minutes.
  12. Temperature: Keep the temperature relatively low (160°C/320°F if possible, max 170°C/340°F) to prevent the outside from browning too quickly before the inside is cooked.