Vegan Victoria Sponge Cake
- Servings
- 6 people
- Prep Time
- 45 minutes
- Cook Time
- 35 minutes
- 300ml MIGHTY M.lk Full
- 1 tbsp apple cider vinegar
- 150g vegan spread
- 200g golden caster sugar
- 300g self-raising flour
- 1 heaped tsp bicarbonate of soda
- 1 vanilla pod half lengthways and seeds scraped out.
For the filling
- 100g vegan spread 50ml MIGHTY M.lk Full
- 200g icing sugar
- 5 tbsp vegan strawberry jam
- Icing sugar for dusting
Instructions
Preheat oven to 180 degrees
Grease two 20cm sandwich tins and line with baking parchment and set aside.
Whisk the MIGHTY M.lk and vinegar together and put to one side to thicken, with an electric hand mixer beat the vegan spread and golden caster sugar together until light in colour, sift in the flour and bicarbonate of soda, mix well and now beat in the MIGHTY M.lk and half the vanilla seeds until the mixture is smooth, divide between the two greased tins and bake in the middle of the oven for 30-35mins, or until a metal skewer comes out clean. Once the sponges are cool enough to handle, take them from the tins and allow to cool completely on a wire rack.
Meanwhile in another bowl beat together the icing sugar, the other half of the vanilla seeds and MIGHTY M.lk and beat together, place in the fridge to firm up.
Now to compile the Victoria sponge cake, take one of the sponges and place it on the plate you intend on serving it on if it has a slight peak carefully cut it flat with a serrated knife, now cover the sponge with the chilled buttercream right up to the edge’s, take the strawberry jam and with a spatula spread the jam out over the buttercream, top with the second sponge and dust well with icing sugar
