My Grandma’s Berry & Cream Cake

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

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!

Ingredients

For the Cake

300 g (10 oz) vegan butter, plus extra for greasing
375 g (

Cake
Vegan

Method

Preheat the oven to 180°C 350°F/gas 4). Grease two 31 x 37 cm (12 x 14 in) rectangular baking