Luscious Vanilla Vegan Sponge Cake

Vegan

The Vanilla Sponge makes a wonderful birthday cake! The recipe makes 2 cakes which can then be filled in the middle - and iced on the top if wished.

For a gluten-free version, just replace the flour and baking powder with g-f equivalents.

Serves:

6-8

Time:

50-60 minutes total preparation and cooking time

Gluten free

No nuts

No sesame

Ingredients:

Cake
250g/9oz vegan margarine (eg, Pure/Biona/Suma)
250g/9oz caster sugar
500g/1lb 2oz self-raising flour
6 tsp baking powder
Pinch salt
1 x 500ml tub plain or vanilla vegan yogurt (eg Alpro/Provamel/Sojade)
1 tsp vanilla extract

Filling
Strawberry, raspberry or apricot jam spread thinly on each cake

Then EITHER

450g/1lb strawberries, sliced
Orange flower water or orange liqueur (e.g Cointreau), to taste If icing:
OR
Buttercream icing made from icing sugar and margarine - follow the packet instructions. Flavour tthe icing with vanilla or lemon or orange essence, according to preference. Chill well before using then spread on the bottom cake layer and place the second cake on top

Method:

1. Preheat the oven to 180°C/350°F/Gas Mark 4 (NB. Reduce this if using a fan-assisted oven).

2. In a saucepan, melt the margarine and sugar until both have melted. Leave to cool.

3. Grease a 20cm/8 inch loose bottomed cake tin and line the base with greaseproof paper.

4. Sieve the flour and baking powder into a bowl and add salt. Pour the margarine/sugar mixture, yoghurt and vanilla extract to the flour mix. Mix well until you get a soft dropping consistency. Add a little soya milk if necessary.

5. Spoon cake mix into the tins and bake for 30-35 minutes or until risen and golden. Test by inserting a sharp knife or toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another 5-7 minutes.

6. Make fillings now. If using fresh strawberries, put the sliced fruit in a bowl and add orange flavouring and sugar. Leave to marinate. If using icing, make and place in fridge or freezer to chill.

7. Place the cakes in their tins on a cooling rack. Don't remove from tins until the cakes are cool - then allow to cool more before adding filling or icing.