Tuesday, 18 June 2013

Vegan Victoria Sponge Cake (with raspberries)

Cake Ingredients:
400g self-raising flour
240g caster sugar
2 tsp baking powder
400ml unsweetened soya milk
160ml light rapeseed oil
2 tbsp vanilla extract
Icing/Filling/Decoration Ingredients:
40g dairy-free margarine
1 tbsp vanilla extract
325g icing sugar
3 tbsp unsweetened soya milk
6 tbsp raspberry jam
150g fresh raspberries
Serves ~ 8-12
Preparation/Baking Method:
Grease and line 9" cake tin and preheat the oven to 180C/350F/Gas 4.
In a bowl, mix together the flour, sugar and baking powder. Add the soya milk, oil and vanilla, stirring with a metal spoon until just combined. 
Tap the bowl on the work top to stop the raising agents working too quickly - you will see the bubbles pop (and the ingredients will be crackling like magic).
Pour the mixture into the tin and tap the tins on the work top to pop the bubbles again.

Bake for about 40-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
Transfer to cooling rack to cool completely.
To make the icing whip together the margarine, vanilla extract, icing sugar and soya milk until you have a smooth, creamy consistency. If the icing is too firm add a bit more milk and mix, if too soft, add a little more icing sugar.
To finish, cut the cake into two and apply a generous layer of jam, fresh raspberries and just under half the buttercream to the bottom layer. Then spread the remaining buttercream on the second layer and sandwich together. Finish by decorating the second layer with fresh raspberries.
Perfect with a glass of muscatel on a Sunday afternoon.
Notes: Try with light rapeseed oil next time. Stupid no-option-London-Tescos.

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