Sponge Cake with Jam and Cream

Preparation info
  • Makes


    18 cm 7 in ) cake
    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

This is a beautiful light sponge cake that can be filled with jam and dredged with a little caster (superfine) sugar, or filled and topped with buttercream.


  • 150 ml (5 fl oz/generous ½ cup) soy, almond or oat milk


Preheat the oven to 180°C/350°F/gas mark 4 and line a 18cm (7in) cake tin (pan) with lightly greased baking parchment.

Mix the milk with the lemon juice in a bowl and set aside to curdle.

Sift the flour, salt, bicarbonate of soda (baking soda) and baking powder into a b