Victoria Sponge Cake

Ingredients:

---

Cake 175 g (2/3 cup + 1 Tbsp) vegan block butter softened (NOT the spreadable kind. Naturli Vegan Block was used in this recipe)

265 g (1 1/3 cups) caster (superfine) sugar

175 g (2/3 cup + 1 Tbsp) non-dairy yogurt (I used vanilla soy)

175 ml (2/3 cup + 1 Tbsp) unsweetened non-dairy milk (I use soy)

2 1/2 tsp vanilla extract

350 g (3 cups minus 2 Tbsp) self-raising flour

1 tsp baking powder

3/4 tsp bicarbonate of soda (baking soda)

---

Buttercream

220 g (2 cups) icing (powdered) sugar sifted

1 tsp vanilla extract

strawberry or raspberry jam

caster sugar for sprinkling

---

Ingredients:

1. Cream together the butter and sugar with an electric mixer for a good few minutes until very light and fluffy.

2. Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough.

3. Divide the batter between the tins and bake for about 25-35 minutes until springy and a skewer inserted into the centre comes out clean.

4. Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.

5. Once the cakes have cooled, make the buttercream. Place the butter, icing sugar and vanilla extract in a bowl and whisk with an electric mixer for a couple of minutes until smooth and fluffy.

6. Place one of the cake layers on a serving plate and spread over a generous quantity of jam.

7. Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).

8. Place the second cake layer on top. Sprinkle with a little caster sugar and serve. Store any leftovers in an airtight container for up to four days.

Recipe Notes ✏️ -For the best results make sure that you follow the recipe closely.

-It's highly recommend to use the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and the best results cannot be guaranteed if you use them.

Recipe Credit/s: Domestic Goddess