Victoria Sponge

Name: Victoria Sponge
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 400 g/14 oz (3 cups) self-raising (self-rising) flour, sifted; 1 tsp baking powder; 200 g/7 oz (1½ cups) icing (confectioner’s) sugar, sifted, plus extra for dusting; 160 g/5¾ oz (⅔ cup) dairy-free butter; 180 g/6¼ oz (¾ cup) soy yoghurt; 220 ml/7½ fl oz (scant 1 cup) unsweetened dairy-free milk; 1 tbsp apple cider vinegar; 2 tsp vanilla extract; 1 tsp vanilla extract; 5 tbsp seedless raspberry jam; 300 g/10½ oz (1½ cups) caster sugar; 200 g/7 oz (scant 1 cup) dairy-free butter

Preparation info

Serves
12

Difficulty
Easy
Ready in
35 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

A Victoria sponge is my favourite kind of cake and I’m so happy to say that this vegan version is just as good as the ones I used to love as a child. A light, airy sponge with a sweet and creamy filling: my idea of heaven.

Ingredients

200 g/7 oz (scant 1 cup) dairy-free butter
300

Europe
United Kingdom
Mediterranean
Vegan
Cake

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4 and grease and line two 20cm/8in round sandwich tins (shallow cake pans).
Beat the butter and sugar together for 3 minutes, preferably with an electric whisk or mixer, until it’s light and