Air Fryer Victoria Sponge

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.
   Fill the tins: Pour the batter into the prepared ramekins/bowls/liners, filling each about ¾ full.
4. 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.
5. 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.
6. 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.
7. Garnish: Spoon a little jam on top of each cake and top with extra raspberries. Dust with icing sugar and serve.

Important Notes for Coconut Flour and Larger Cakes:

1. 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.
2. 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.
3. 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.