Easiest Way to Cook Appetizing Vegan Victoria Sponge Cake

Vegan Victoria Sponge Cake. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea! Get as much air into the margarine and sugar mixture as you can - eggs act as a raising agent as well as their binding properties, so by substituting them with soya yoghurt we just need to work a little harder to get plenty of air into the mixture for a really light sponge. This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam.

Vegan Victoria Sponge Cake It's a balance between the cake size and the baking temperature. Frustratingly, my early attempts at large vegan cake recipes were unreliable. The Victoria Sponge Cake apparently originated during the Renaissance and was a cake that relied on eggs. You can have Vegan Victoria Sponge Cake using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Victoria Sponge Cake

  1. You need of For The Sponge.
  2. Prepare 400 g of Self - Raising Flour, plus extra for dusting.
  3. You need 1 1/4 teaspoon of Bicarbonate of Soda.
  4. It's 250 g of Caster Sugar.
  5. Prepare 115 ml of Sunflower Oil.
  6. You need 400 ml of Almond Milk or Soya Milk.
  7. You need 3 tablespoons of Golden Syrup.
  8. Prepare 2 teaspoons of Vanilla Extract.
  9. It's 4 tablespoons of Strawberry or Raspberry Jam.
  10. Prepare 150 g of Strawberries, halved or quartered for decorating.
  11. It's of For The Vegan Buttercream.
  12. You need 200 g of Dairy - Free Spread, plus extra for greasing.
  13. It's 175 g of Icing Sugar, sifted.
  14. Prepare 1 tablespoon of Vanilla Extract.

Traditionally eaten with a fruit jam and whipped cream, it's a common favourite that is very easy to make vegan. The texture of this vegan victoria sponge cake is just as soft and fluffy as the non-vegan version. The best Vegan Victoria Sponge Cake Recipe you will ever taste! The best Vegan Victoria Sponge Cake Recipe you will ever taste!

Vegan Victoria Sponge Cake instructions

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins..
  2. Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy..
  3. Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack..
  4. While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed..
  5. Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries..

So after months of trying, I've finally perfected my Vegan Victoria Sponge Cake recipe! I tried various other recipes I found online and none of them quite ticked all the boxes for me. Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. The amount of Vanilla/Victoria style cakes that are called a Victoria sponge that have a different middle is so broad, that I will call is a Victoria sponge. Few drops vanilla essence (optional if making normal sponge) Method.

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