Sponge Cake with Jam and Cream

Name: Sponge Cake with Jam and Cream
Yield: Makes one 18 cm (7 in) cake
Ingredients: 150 ml (5 fl oz/generous ½ cup) soy, almond or oat milk; 150 g (5½ oz/generous 1 cup) self-raising flour; juice of ½ lemon; ¼ tsp bicarbonate of soda (baking soda); ¼ tsp baking powder; 110 g (4 oz/scant ¾ cup) caster (superfine) sugar, plus extra, to dust (optional); 75 g (2½ oz/⅓ cup) Vegan Butter or vegan spread; ¼ tsp salt; jam of your choice, to fill; ½ quantity vanilla buttercream, to fill

Preparation info

Makes
one
18 cm 7 in ) cake

Difficulty
Easy

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.

Ingredients

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

Cake
Vegan

Method

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