Vanilla Sponge Cake with Jam & Cream

Name: Vanilla Sponge Cake with Jam & Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 8–12
Ingredients: 400 g/14 oz/3½ cups self-raising/self-rising flour; 400 g/14 oz/3½ cups self-raising/self-rising flour; a few squirts of ready-whipped vegan cream from a canister; 2 tsp baking powder; 100 ml/3½ fl oz/½ cup sunflower oil; 200 g/7 oz/1 cup vegan plain yogurt; 2 tsp vanilla extract; 200 ml/7 fl oz/1 cup vegan milk; 225 g/8 oz/1 cup vegan soft margarine, plus extra for greasing; 300 g/11 oz/1½ cups caster/superfine sugar; 300 g/11 oz/1½ cups caster/superfine sugar; a handful of fresh strawberries, hulled and some halved; about 3 tbsp strawberry or raspberry jam; about 3 tbsp strawberry or raspberry jam; about 3 tbsp icing/confectioner’s sugar; about 3 tbsp icing/confectioner’s sugar

Preparation info

Serves
8–12

Difficulty
Medium
Ready in
50 min

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

Traditionally, a Victoria sandwich cake is sandwiched together with raspberry jam and dusted with icing sugar. Here, a vanilla sponge cake is sandwiched with strawberry jam and vegan cream. It is light, airy and moist. It is best eaten on the day it is made.

Ingredients

225 g/8 oz/1 cup vegan soft margarine, plus extra for greasing
300

Vegan
Cake

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease two 20cm/8in round cake pans and line the bases with greaseproof paper.
Put the soft margarine and sugar in the bowl of a food mixer, and using the beater attachment, beat for about 10 minutes, until creamy