Sponge Cake

• 份量: 8 servings
• 准备时间: 20 minutes
• 总时间: 50 minutes

配料

350 ml Unsweetened soy milk

1 Tablespoon Apple cider vinegar (sub for white vinegar or lemon juice)

400 g Self-raising flour

225 g Caster/superfine sugar

200 g Vegan margarine, melted

2 Teaspoons Vanilla extract

100 g Vegan margarine

250 g Icing sugar (plus extra for dusting)

1 Teaspoon Vanilla extract

200 g Strawberry jam

步骤

Preheat your oven to 180°C (160°C if you're using a fan oven). Line and grease two 7-inch cake tins.

Mix the soy milk and vinegar together and set aside to thicken. This will act as vegan buttermilk.

In a large bowl, mix together the flour and caster sugar.

Add the melted margarine to the bowl, along with the vanilla extract and your vegan buttermilk. Mix well using a wooden spoon, making sure there is no dry mixture stuck to the bottom of the bowl.

Divide the cake batter between the two tins and bake for 25-30 minutes. A toothpick through the centre will come out clean when they're ready. Baking time will vary if you use larger/smaller tins.

Leave the cakes in the tins for 10 minutes then gently flip them out onto a cooling rack and let them cool completely.

For the buttercream:

Add the margarine to a bowl and gently mix, to soften it a little. Add the icing sugar, a little bit at a time then stir in the vanilla extract. You can add a splash of soy milk if the buttercream is too thick or add more icing sugar if it's too soft.

To assemble:

Place the first cake layer upside-down on a plate or cake stand (or level it out with a knife). Mix the strawberry jam to loosen it, then spread it over the cake.

Pipe or spoon your buttercream on top of the jam and use a palette knife to smooth it out, leaving a small gap around the edges to prevent it from spilling out. Gently place the second cake layer on top, right side up.

Sift a small amount of icing sugar over the top of the cake, cut into slices and enjoy!

营养

• 每份大小: 1 slice
• 卡路里: 430 kcal
• 总脂肪: 14 g
• 钠: 127 mg
• 总碳水化合物: 71 g
• 膳食纤维: 1 g
• 总糖: 51 g
• 蛋白质: 4 g