Victoria Sponge Cake, Vegan

Are you presenting a banquet worthy of a queen? Then this beautiful Victoria sponge cake is made with Oat Milk.

SERVINGS 12 persons

Ingredients

SPONGE

370 milliliters of Oat

1 tbsp apple cider vinegar

330 grams of baking flour

1 1/4 tsp baking powder

1/2 tsp flaked sea salt

150 g block butter soft

220 g golden caster sugar

2 tsp extract

FILLING / TOPPING

250 ml / 1 cup whipped cream with Elmlea plant

2 tsp extract

1 to 2 tablespoons of icing sugar, to taste

6 tablespoons raspberry or strawberry jam

400 grams of fresh, halved, or quartered strawberries

How to prepare

Preheat the oven to 350°F / 180°C / 160 fan degrees Fahrenheit. Prepare two nonstick 20 cm cake pans by lining the bottoms with parchment paper. Use butter to grease the parchment and sides of the tins.

In a glass jug, combine the oat and apple cider vinegar and microwave for 30 seconds, or until just warm. This will result in a buttermilk-like substance.

In a mixing bowl, sift the self-rising flour and add the baking soda and salt. Mix thoroughly.

In a stand mixer, combine the softened butter and sugar and beat until light and fluffy, about 2 minutes. Use a hand-held electric whisk if you prefer.

Fold in a third of the oat mixture and a third of the flour mixture into the whisked egg whites. Use a spatula to mix. Repeat twice more until both mixtures have been consumed. Blend in the vanilla extract. NOTE: completing the process in phases will avoid the batter from clumping. Over-mixing will cause the sponge to become denser.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean. Allow the cakes to cool for 15 minutes in the pans before transferring them to a cooling rack.

FILLING / TOPPING

Using a stand mixer or electric whisk, beat whipped cream until thick using cold ingredients.

When the cakes have cooled, pour the jam on top of one and, if desired, garnish with a few strawberry quarters and half of the whipped cream. Place the second sponge on top, followed by the remaining cream.

Decorate with fresh strawberries and icing sugar and/or lemon zest, if desired.

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