Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan victoria sponge cake. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea! Get as much air into the margarine and sugar mixture as you can - eggs act as a raising agent as well as their binding properties, so by substituting them with soya yoghurt we just need to work a little harder to get plenty of air into the mixture for a really light sponge.
Vegan Victoria Sponge Cake is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vegan Victoria Sponge Cake is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegan victoria sponge cake using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Victoria Sponge Cake:
- Prepare For The Sponge
- Take 400 g Self - Raising Flour, plus extra for dusting
- Get 1 1/4 teaspoon Bicarbonate of Soda
- Make ready 250 g Caster Sugar
- Make ready 115 ml Sunflower Oil
- Prepare 400 ml Almond Milk or Soya Milk
- Make ready 3 tablespoons Golden Syrup
- Get 2 teaspoons Vanilla Extract
- Make ready 4 tablespoons Strawberry or Raspberry Jam
- Get 150 g Strawberries, halved or quartered for decorating
- Make ready For The Vegan Buttercream
- Prepare 200 g Dairy - Free Spread, plus extra for greasing
- Prepare 175 g Icing Sugar, sifted
- Take 1 tablespoon Vanilla Extract
A standard size Victoria sponge is the biggest vegan cake I've made so far. You can just turn the heat up, but go too far and the outside of the cake will overcook. It's a balance between the cake size and the baking temperature. Frustratingly, my early attempts at large vegan cake recipes were unreliable.
Instructions to make Vegan Victoria Sponge Cake:
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
- Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
- Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
- While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
- Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries.
Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Few drops vanilla essence (optional if making normal sponge) Method. The amount of Vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria sponge. The Victoria Sponge Cake apparently originated during the Renaissance and was a cake that relied on eggs. Traditionally eaten with a fruit jam and whipped cream, it's a common favourite that is very easy to make vegan.
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