Name: My Grandma’s Berry & Cream Cake
Yield: Serves 12–16
Ingredients: pinch of salt; 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 375 g (13¼ oz/scant 1 cup) caster (superfine) sugar (caster sugar keeps the cake light and airy); 675 ml (23 fl oz/generous 3 cups) whippable plant cream (I like oat cream); 2 punnets (trays) of strawberries (about 200 g/7 oz), de-stemmed and halved (one punnet for inside the cake and one for the topping); 500 ml (14 fl oz/2 cups) plant milk (I like oat milk); 600 g (1 lb 5 oz/4 cups) self-raising flour; 2 teaspoons baking powder; 2 batches of Homemade Custard; 300 g (10 oz) vegan butter, plus extra for greasing; 7½ tablespoons aquafaba (liquid from tinned chickpeas); 2 teaspoons caster (superfine) sugar; 1 tablespoon apple cider vinegar; 1 jar of strawberry jam (about 340 g/12 oz)

Preparation info

Serves
12–16

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I remember my Norwegian grandmother making this cake for special occasions. It is time-consuming and slightly intricate, but so worth it. I almost think it tastes better after a day as the ingredients have had a chance to settle. This is a big celebratory cake shared by many!