Victoria Sponge Cake
cake, Dessert, Snack
afternoon tea, cake, victoria sponge
I used thick oat milk
I used sugar free soya
apple cider vinegar
bicarbonate of soda
jam (strawberry or raspberry)
whipped cream (Elmlea plant Double works well)
strawberries (washed and dried)
Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
Cream the butter and the sugar in a large bowl.
Add the yogurt mixture to the butter and sugar. Using a wooden spoon, beat these until roughly combined.
Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until completely combined. You should have a nice smooth mixture.
Add a couple of teaspoons of vanilla to the batter and mix in. As there is no egg in this mixture, feel free to have a taste and add a bit more vanilla if needed!
Immediately pour into 2 greased or lined baking tins and bake at Gas Mark 4 (350f / 180c) for 35-45 minutes. Remove from the tin and allow to cool.
When the cakes are completely cool, find the flatter cake and use this as the base (you can slice a thin layer off the top if necessary). Spread with jam, then cream and place the other cake on top.
Dust the cake with icing sugar, then pile on your strawberries (and more cream if you wish)!
©2021 Life Diet Health