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Baking Recipe

Vegan - Classic Victoria Sponge Sandwich

Enjoy making this delicious Vegan  Classic Victoria sponge Sandwich with your children or grandchildren as no electric mixer is required and will be safe and fun for the kiddies to do.

What is Vegan Classic Victoria Sponge Sandwich?

The Vegan Classic Victoria sponge Sandwich is 2 layers of delicious moist sponge , filled with either fresh non-dairy cream or non-dairy buttercream flavoured with one of our fantastic Natural Flavoured Icing Sugars. It is a must at an afternoon tea or after a Sunday lunch.

In addition, you can also try making this Vegan Classic Victoria Sponge Sandwich using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

Ingredients 

400g Self Raising Flour
240g Sugar and Crumbs Strawberries and Cream Natural Flavoured Icing Sugar
400ml Soya or Rice Milk
160ml light rapeseed or other flavourless oil
2 Tsp Baking Powder
 
 
For the Buttercream
 
300g Sugar and Crumbs Strawberries and Cream Natural Flavoured Icing sugar
150g Vegan non-dairy Spread
350g  Fresh Strawberries
 
 
Instructions
 

1. Preheat the oven to 180c Gas mark 4, 350F, line 2 x 8-inch sandwich tins.

2. In a large bowl , mix the flour Natural Flavoured Icing Sugar and baking powder together.

3. Add the Soya or Rice Milk and the oil stirring the mixture until combined it will be a little lumpy this is perfectly normal.

4. Give the bowl a tap on the work surface to release any air bubbles and stop the raising agent working too quickly, you will see air bubbles pop.

5. Divide the batter between your 2 x 8-inch sandwich tins and again tap the tins on the work surface to release the air bubbles and stop the raising agent working too quickly.

6. Bake in the oven for approximately 20 minutes or until the tops are golden brown and your cake tester when inserted into the middle of the cake comes out clean.

7. Cool in the tins for 15 minutes before turning put onto the wire cooling tray to cool completely.

8. Once the Sandwich cakes have cooled, its time to make your non-dairy buttercream.

9. You will need to use a mixer for this next bit as you want your non-dairy buttercream to be light and fluffy.

10. Place the non-dairy spread and the Sugar and Crumbs Strawberries and Cream Natural Flavoured Icing sugar into your mixing bowl.

11. Mix slowly at first until all the ingredients have clumped together, then turn the mixer up to high speed for 30 seconds.

12. Slice the strawberries into nice even slices.

13. Place one of the sandwich layers onto a cake board and evenly spread or pipe some of the non-dairy buttercream on to it.

14. Arrange some strawberries on top of the non-dairy buttercream and then top with your remaining layer.

15. Using a Wilton 1M pipe small rose swirls around the edge of the sponge and decorate with a slice of fresh Strawberry.

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