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 milk
1 tbsp apple cider vinegar
330 grams of baking flour
1 1/4 tsp baking powder
1/2 tsp flaked sea salt
150 g vegan block butter soft
220 g golden caster sugar
2 tsp vanilla extract
FILLING / TOPPING
250 ml / 1 cup vegan whipped cream with Elmlea plant
2 tsp vanilla 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 vegan butter to grease the parchment and sides of the tins.
In a glass jug, combine the oat milk and apple cider vinegar and microwave for 30 seconds, or until just warm. This will result in a vegan 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 milk 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 vegan 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.
