Description
Today, we're delighted to present you with a mouthwatering delight that captures the essence of British baking heritage—the Classic Vegan Victoria Sponge Cake.
Ingredients
Units
Scale
For the sponge
- 400 g plain flour
- 1 1/4 teaspoon bicarbonate of soda
- 2 tsp baking powder
- 250 g caster sugar
- 115 ml sunflower oil
- 400 ml non dairy milk
- 2 teaspoon vanilla extract
- 3 Tablespoons golden syrup
For the filling
- 6 Tablespoons strawberry jam
- fresh strawberries (to decorate (optional))
- 250 ml plant based cream
- 2 Tablespoons icing sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
To make the sponge
- Pre-heat the oven to 160 °C (fan oven), 180 °C normal oven
- Line two 21cm round cake tins
- Sieve and mix together the dry ingredients
- Mix together the wet ingredients
- Add the wet ingredients to the dry and whisk together until well combined
- Split the mixture between the two cake tins and put into the oven. Bake for 35-45 minutes or until a skewer inserted into the cake comes out clean.
- Cool in the tins before removing to a wire rack.
To make the filling
- Once the cakes are cool you can make the filling.
- Whip the cream using an electric whisk until it is thick and holds it's shape. You can do this by hand with a whisk but it will take longer.
- Whisk through the vanilla extract and sieved icing sugar.
- Spread the jam onto the top of one of the cakes and top with a layer of the whipped cream mixture.
- Place the other half of the cake on top and spread the rest of the cream over the top.
- Decorate with sliced fresh strawberries.
