Victoria Sponge

Method

1. Preheat the oven to 180°C (350°F) and lightly grease two small round cake tins with a little of the butter.
2. Beat the eggs and erythritol together in a bowl until the mixture is pale and slightly thickened, then fold in the almond flour and melted butter until a smooth batter forms.
3. Divide the batter evenly between the prepared tins and bake for 10 minutes, or until the sponges are golden, set, and a skewer inserted into the centre comes out clean.
4. Remove the sponges from the oven and allow them to cool completely in the tins before turning out onto a wire rack.
5. Whip the heavy cream until it holds soft, billowy peaks, then hull and thinly slice the strawberries.
6. Place one sponge layer on a serving plate, spread the whipped cream evenly over the surface, and arrange the sliced strawberries on top before gently placing the second sponge layer on top to finish.