Holly Jade Vegan Victoria Sponge

A Victoria sponge cake is one of those classic English cakes that everyone can recognise by its airy vanilla sponge, scrumptious jam filling and fresh cream. It also holds a special place in my heart as I remember helping my mum create the best Victoria sponge cake as a child. Mum made the cakes and my job was to spread the jam and dollop the cream on top. Now, mum can relax as I have created my own sumptuous vegan version using homemade jam, fresh strawberries and a light whipped dairy-free frosting. My recipe has now become a favourite in our household, just as it was when I was growing up. You know it’s good when my dad asks for a second slice! 112

1. Preheat the oven to 180°C fan/200°c/400°f/ gas mark 6 and line 2 x 20cm (8-inch) round loose-based cake tins with greaseproof paper. If you only have one, you will have to bake the cakes separately. Just remember to cover your batter with a tea towel and give it a quick stir before baking the second cake.

2. In a bowl, whisk the milk with the apple cider vinegar until fully combined. Set aside for 10 minutes to curdle. This creates a vegan buttermilk.

3. In a large mixing bowl, sift the flour, caster sugar, baking powder and bicarbonate of soda. Mix well to combine. Add the oil to the buttermilk and whisk to combine.

4. Add the buttermilk mixture, vanilla extract and lemon zest to the dry ingredients and mix with a wooden spoon.

5. Divide the cake batter equally between the lined cake tins. Tap the tins on the worktop a few times to remove any air bubbles. Pop the cakes into the centre of the oven and bake for around 35–40 minutes (checking at 35 minutes). You will know they are baked when

zest only sifted if needed (optional)

Extracted from The Little Book of Vegan Bakes by Holly Jade (Ebury Press, £20)

Serves 4-6 Cake • 480ml dairy-free milk • 2 tsp apple cider vinegar • 470g self-raising flour • 350g caster sugar • 1 tsp baking powder • 1 tsp bicarbonate of soda • 120ml sunflower oil • 1 tsp vanilla extract • 1 medium lemon, Frosting • 60g butter/ margarine • 2 tbsp cream cheese • 400g icing sugar, • 1⁄2 tsp vanilla extract • Dash of dairy-free milk, • 4 tbsp strawberry jam • Handful of strawberries • Dusting of icing sugar