Victoria Sponge Cake with Strawberry Balsamic Jam

Nothing beats a classic Victoria sponge cake. This ‘I can’t believe its vegan’ cake has a modern twist of a strawberry and balsamic jam filling. As much as I’d love to make jam from scratch, I have the age-old problem of lack of time; if you’re in the same boat, follow this easy cheats jam recipe and no one will ever know you didn’t spend ours over the hob. Balsamic vinegar makes the flavour of strawberries pop, adding to their acidic tang and enhancing the lasting sweetness. The perfect flavour-fusion when sandwiched with lashings of dairy-free vanilla buttercream in a light Victoria sponge cake.

 

strawberrybalsamic4

 

Ingredients

For the cake:

400g self-raising flour

2 tsp baking powder

200g granulated sugar

400ml soya milk

120 ml sunflower oil

2 tsp vanilla extract

 

  

 

For the strawberry balsamic jam:

200g strawberry jam

2 tbsp balsamic vinegar

4 large ripe strawberries, chopped

 

For the vanilla buttercream:

3 tbsp Vitalite (or any other dairy-free margarine), softened

1 tsp vanilla extract

200g icing sugar

 

1 punnet of strawberries, to garnish

 

strawberrybalsamic2

Method

1. Preheat the oven to 180C/ Gas Mark 4.

2. To make the sponge cake, sift the flour and baking powder into a bowl and  stir through the sugar. Pour in the soya milk, sunflower oil and vanilla extract and mix until just combined. Be careful not to over mix as this will affect the finished texture. Pour into greased baking tins and bake in the oven for 22-24 minutes until lightly golden. Allow to cool fully before removing from the tins.

3. For the strawberry balsamic jam, heat the store-bought jam, balsamic vinegar and chopped strawberries in a pan, bring to the boil over a medium heat, reduce the heat and allow to simmer for 15-20 minutes until slightly thickened. Set aside and allow to cool.

4. To prepare the buttercream, mix the Vitalite and vanilla extract in a bowl. Gradually add the icing sugar until a thick mixture is formed. Using a mixer, whisk the buttercream for 4-5 minutes until light and fluffy.

5. To assemble the cake, generously spread one half of the cake with the jam and the other half with buttercream. Place one half on top of the other so the fillings are sandwiched together. Spread the remaining buttercream over the top of the cake and decorate with ripe strawberries.

 

Share this article

Katy Beskow

Katy Beskow is a vegan food blogger and recipe developer from Yorkshire. She loves ethical fashion, 60’s style make-up, bunnies, tea and cake, but not necessarily in that order. She runs the popular recipe blog www.littlemissmeatfree.co.uk

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

WHO WE ARE

Vilda (Swedish for “the wild one”) is an international digital vegan fashion magazine. Our aim is to inspire elevated compassionate living. For info and media kit: sascha@vildamagazine.com

COPYRIGHT © VILDA MAGAZINE

Sign Up for Vilda News