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Vegan Vanilla Sponge Cake

This show stopping cake can easily be adapted for any occasion. It is as light as air and you really wouldn’t know it is completely vegan.

Method

Preheat the oven to 180°C/160°C fan. Grease 3 x 20cm sandwich tins and cut a circle of baking parchment (NOT greaseproof!) to fit neatly into the bases.

Pour the soy milk into a large mixing bowl and add the vinegar and allow to sit for 5 minutes. It will look a little lumpy and curdled – This is perfect.

Add the rest of the cake ingredients and mix well with a hand held electric mixer until smooth.

Divide between the three tins and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the middle. Cool in the tins for 20 minutes and then turn out onto a cooling rack until room temperature.

To make the frosting place the vegan butter and icing sugar in a large mixing bowl and starting on the lowest setting mix with a hand held electric mixer until totally smooth. Add vanilla and mix again for a couple of minutes.

To assemble, place a spoon of frosting in the middle of a serving plate and place one of the cakes on top. Press down to anchor it. Spread 3 tablespoons the jam on it followed by a couple of tablespoons of frosting. Repeat with the second cake finishing with the third. Do not add jam to the top layer!

Use the remaining frosting to completely cover the top and sides of the cake. A palette knife will make this easier. Top with fresh fruit and serve. Choose whatever fruits are in season and try adding some dried rose petals, edible flowers, chopped nuts or even fresh herbs.

Ingredients

225 grams vegan butter


450 ml plant based milk (soy milk works best)


1 ½ tablespoon cider vinegar


1 ½ teaspoons pure vanilla extract


450 grams self-raising flour


300 grams unrefined (golden) caster sugar


1 ½ teaspoons bicarbonate of soda


Frosting -


200 grams vegan butter


400 grams icing sugar


1 teaspoon pure vanilla extract


Filling -


6 tablespoons seedless raspberry jam


Fresh fruit to decorate


Serves: Serves 8-10


Dietaries: Vegan

Method

Preheat the oven to 180°C/160°C fan. Grease 3 x 20cm sandwich tins and cut a circle of baking parchment (NOT greaseproof!) to fit neatly into the bases.

Pour the soy milk into a large mixing bowl and add the vinegar and allow to sit for 5 minutes. It will look a little lumpy and curdled – This is perfect.

Add the rest of the cake ingredients and mix well with a hand held electric mixer until smooth.

Divide between the three tins and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the middle. Cool in the tins for 20 minutes and then turn out onto a cooling rack until room temperature.

To make the frosting place the vegan butter and icing sugar in a large mixing bowl and starting on the lowest setting mix with a hand held electric mixer until totally smooth. Add vanilla and mix again for a couple of minutes.

To assemble, place a spoon of frosting in the middle of a serving plate and place one of the cakes on top. Press down to anchor it. Spread 3 tablespoons the jam on it followed by a couple of tablespoons of frosting. Repeat with the second cake finishing with the third. Do not add jam to the top layer!

Use the remaining frosting to completely cover the top and sides of the cake. A palette knife will make this easier. Top with fresh fruit and serve. Choose whatever fruits are in season and try adding some dried rose petals, edible flowers, chopped nuts or even fresh herbs.

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