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The ingredients needed to make Vegan Victoria Sponge Cake:
- You need For The Sponge
- Take 400 g Self - Raising Flour, plus extra for dusting
- Take 1 1/4 teaspoon Bicarbonate of Soda
- Get 250 g Caster Sugar
- Prepare 115 ml Sunflower Oil
- Prepare 400 ml Almond Milk or Soya Milk
- Take 3 tablespoons Golden Syrup
- Prepare 2 teaspoons Vanilla Extract
- You need 4 tablespoons Strawberry or Raspberry Jam
- Provide 150 g Strawberries, halved or quartered for decorating
- Provide For The Vegan Buttercream
- Provide 200 g Dairy - Free Spread, plus extra for greasing
- Use 175 g Icing Sugar, sifted
- Take 1 tablespoon Vanilla Extract
Instructions to make Vegan Victoria Sponge Cake:
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
- Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
- Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
- While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
- Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries.
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