Victoria Sponge Cake
Course:
cake, Dessert, Snack
Keyword:
afternoon tea, cake, victoria sponge
Gather
- 250 ml milk I used thick oat milk
- 100 ml natural yogurt I used sugar free soya
- 1.5 teaspoons apple cider vinegar
- 65 g butter
- 200 g sugar
- 320 g plain flour
- 4 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- pinch of salt
- 1-2 teaspoons vanilla extract
- 2-4 tablespoons jam (strawberry or raspberry)
- 3-6 tablespoons whipped cream (Elmlea plant Double works well)
- 1 teaspoon icing sugar
- 8-15 fresh strawberries (washed and dried)
Prepare
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Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
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Cream the butter and the sugar in a large bowl.
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Add the yogurt mixture to the butter and sugar. Using a wooden spoon, beat these until roughly combined.
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Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until completely combined. You should have a nice smooth mixture.
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Add a couple of teaspoons of vanilla to the batter and mix in. As there is no egg in this mixture, feel free to have a taste and add a bit more vanilla if needed!
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Immediately pour into 2 greased or lined baking tins and bake at Gas Mark 4 (350f / 180c) for 35-45 minutes. Remove from the tin and allow to cool.
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When the cakes are completely cool, find the flatter cake and use this as the base (you can slice a thin layer off the top if necessary). Spread with jam, then cream and place the other cake on top.
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Dust the cake with icing sugar, then pile on your strawberries (and more cream if you wish)!
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Enjoy!
