STRAWBERRY & CREAM TRIFLE

SERVES 4-6 / PREPARATION AND COOKING: 1 HR

SPONGE CAKE 325ml (2½c) vegan milk 15ml (1T) vinegar 80ml ( c) olive oil 5ml (1t) vanilla essence 430ml flour 250ml (1c) sugar 5ml (1t) bicarbonate of soda

2,5ml (½t) salt JELLY CUBES

1 punnet (250g) strawberries, sliced 1 packet (10g) vegan jelly powder (to make 32 ice cubes) CREAM

250ml (1c) Orley Whip

TO GARNISH 1 small slab (80g) or any dairy-free dark chocolate, grated fresh berries

Preheat the oven to 180°C. Spray a 20cm round cake tin with non-stick cooking spray or oil. Keep ice trays on hand to make the jelly cubes.

1 Sponge Pour the milk into a mixing bowl with the vinegar. Whisk and let it sit for 5 minutes to curdle. Add the oil and vanilla essence to the milk mixture and whisk again.

2 In another mixing bowl, sift together the dry ingredients. 3 Add the wet ingredients to the dry ingredients and whisk until well combined and all the lumps have dissolved. Once it is smooth, stop whisking (don’t overmix). Pour the batter into the prepared cake tin and tap on the kitchen counter to remove any air bubbles.

4 Bake for 40 minutes until the sides turn slightly brown and a cake tester or toothpick inserted into the centre comes out clean. Cool in the tin for a while, then transfer to a cooling rack to cool completely.

5 Jelly cubes Place a

slice of strawberry in each cube of an ice tray (silicone trays work best). Make the jelly according to package instructions and pour it into the ice tray or trays. Place in the refrigerator and let it set completely. 6 Cream Use an electric mixer to whip the Orley Whip until it is stiff (soft-peak stage). Be careful not to overwhip – it needs to be easily spreadable.

7 Cut the sponge cake into cubes. In the bottom of a glass bowl, pack half the cake cubes in a flat layer. Remove the jelly cubes from the fridge and place half the cubes on top of the sponge blocks. Scoop half of the cream over the jelly cubes. Don’t flatten the cream, it should look like clouds. Repeat the sponge cake, jelly and cream layers. Before repeating the jelly layer, line the bowl with strawberry slices.

8 To garnish Sprinkle the chocolate over and top with strawberry slices and fresh berries.

THIS IS AN EDITED EXTRACT FROM THE SOUTH AFRICAN VEGAN COOKBOOK 2 BY LEOZETTE ROODE (HUMAN & ROUSSEAU). PICTURES: DONNA LEWIS. RECOMMENDED SELLING PRICE: R395*. *PRICE IS CORRECT AT THE TIME OF GOING TO PRINTING AND IS SUBJECT TO CHANGE WITHOUT PRIOR NOTICE.

* STRAWBERRY & CREAM TRIFLE