Sponge & Sprinkles

Name: Sponge & Sprinkles
Yield: Serves 6–8
Ingredients: 120 g (4 oz) vegan butter, plus extra for greasing; 150 g (5 oz/⅔ cup) caster (superfine) sugar; 3 tablespoons aquafaba (liquid from tinned chickpeas); 3 tablespoons aquafaba (liquid from tinned chickpeas); 320 g (11¼ oz/2½ cups) self-raising flour; 2 teaspoons baking powder; 300 ml (10 fl oz/scant 1¼ cups) plant milk (I like oat milk); 300 ml (10 fl oz/scant 1¼ 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; 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 90 g (3 oz) vegan butter; pinch of salt; 100 g (3½ oz) icing (confectioner’s) sugar; 2 tablespoons thick plant yoghurt; 1 jar of strawberry or raspberry jam (about 340 g/12 oz); 1 big packet of multi-coloured sprinkles; 1 punnet (tray) of strawberries (about 250 g/9 oz), de-stemmed and sliced; 1 jar of strawberry or raspberry jam (about 340 g/12 oz); 1 punnet (tray) of strawberries (about 250 g/9 oz), de-stemmed and sliced

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This is the ultimate homage to my childhood. You simply can’t go wrong with a vanilla sponge, white icing and sprinkles on top. This cake is popular with children and adults alike and is a joy to make and serve. I mean who doesn’t love sprinkles? They make everyone happy!

Ingredients

For the Cake

120 g (4 oz) vegan butter, plus extra for greasing
150 g (

Vegan
Cake

Method

Preheat the oven to 180°C 350°F/gas 4). Grease a 21 cm (8 in) springform cake pan with butter