Prepare Batter: In a jug, whisk the eggs and granulated sweetener until fluffy. Add the almond flour, baking powder, and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
Fill Molds: Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden.
Cool: Leave in the tray for 5 minutes to cool and then turn out onto a wire rack to cool completely.
Assemble: 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.
Garnish & Serve: Spoon a little jam on the top of each cake and top with a raspberry. Dust with icing sugar and serve.
Tips:
For a moister cake, consider adding a tablespoon of milk to the batter.
Keep an eye on the cake during the last few minutes of cooking to prevent over-browning.
Experiment with different fillings and toppings to customize your Victoria sponge.
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.)
