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

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!