Serves 8-10
175g butter, softened
175g xylitol
3 large eggs
150g self-raising flour, sieved
½ tsp baking powder
25g good quality cocoa powder, sieved plus extra for dusting
2 tbsp skimmed milk
3 tbsp 100% pure fruit jam, such as strawberry
Method
1 Preheat oven to 180˚C/160˚C fan/gas mark 4, grease and base line 2 x 18cm sandwich tins.
2 Put the butter and xylitol into a large bowl and hand whisk, until light and fluffy. Add the eggs, flour, baking powder, cocoa and milk and continue to whisk until smooth.
3 Divide equally between the tins, level the tops with the back of a spoon and bake for 25 minutes until risen and the top springs back when pressed. Leave to cool in the tin for 10 minutes, then remove and cool on a wire rack.
4 To serve, remove and discard the baking paper, sandwich together with the jam and arrange on a plate. Dust very lightly with cocoa and serve.