Classic Victoria Sponge Cake
Easy to make, moist and absolutely delicious – what more could you want!
Head of Campaigns, Viva!: “Oh my gosh, oh my gosh, this is literally the best cake I’ve ever eaten!”
Easy
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Total time
40
Meal
- vegan-desserts
Servings
10
Ingredients
Cake
Dry ingredients
- 400g/2½ cups self-raising flour
- 275g/1 ⅜ cups golden caster sugar
- 2 tsp baking powder
- ½ tsp salt
Wet ingredients
- 400ml/1¾ cups soya milk
- 150ml/⅔ cup neutral oil (eg rapeseed)
- 1 tbsp vanilla extract
- 1 tbsp cider vinegar
Butter icing
- 75g/⅓ cup vegan margarine
- 75g/⅓ cup vegetable shortening (eg Trex)
- 1 tbsp vanilla extract
- 2 tbsp plant milk
- 500g/4 cups icing sugar, sieved
Other
- Layer of jam – use as much as you like
- Optional strawberries for decoration
Instructions
Cake
- Preheat the oven to 180°C (fan)/350°F/Gas Mark 4.
- Grease and line 2 round cake tins (approx. 8″ diameter).
- In a large mixing bowl, thoroughly combine all of the dry ingredients.
- In a large jug, stir together all the wet ingredients and then leave for a few minutes.
- Pour the wet ingredients into the bowl of dry ingredients and stir until combined (but don’t over-stir).
- Evenly distribute the cake mixture between the two tins. Tap the tins on the side of the worksurface (this stops the raising agents from working too quickly).
- Place them in the oven for 20-25 minutes or until lightly golden and a knife/skewer comes out clean. Leave to cool completely.
Butter icing
- Mix all ingredients together until smooth.
Assembly
- Remove one of the sandwiches from the tin and spread half the butter icing over the top.
- Add a layer of jam on top of the butter icing then place the other half of the cake on top.
- Spread the other half of the butter icing over the top of the cake and decorate with a dusting of icing sugar and strawberries (optional).
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