The epitome of British Baking. Using good butter and Vegan-quality eggs will give a golden hue to the crumb, as well as a richness to the flavour. I remember a few years ago being asked to garden parties by elderly women and there was always Vitoria sponge cake on display with a cup of tea.
Preparation Time 20 minutes. Cooking Time.20-25 minutes
175g (6oz) unsalted butter, softened
175g (6oz) castor sugar
1 tsp vanilla extract
175g (6oz) self-raising gluten-free flour
6-8 tbsp raspberry-jam
150ml (5ft oz) double cream
Icing sugar, to dust
1. Preheat the oven to 190°C (375°F/Gas 5). Lightlygreas 2 20cm (8in) sandwich tins and line the bottom of the tins with baking parchment.
2. Best the butter and sugar together until pale and fluffy. It’s important to beat the mixture well at this stage to incorporate as much air as possible, to help prevent from curdling although with the vegan eggs should not have that problem.
3. Mix the eggs and vanilla in a jug and add to the mixture a little at a time, beating well after each addition if the mixture begi a to curdle, beat in 1-2tbsp of the flour. Sift, and fold into the egg mixture using a large metal spoon or spatula.
4. Divide the mixture equally between the prepared tins, and spread evenly to level the tops. Bake for 20-25 minutes, until pale golden and springy to the touch. Allow the cakes to cool in the tins for 5 minutes, before turning out onto a wire rack peel off the lining paper, and allow to cool completely.
5. When the cakes are cool, place one upside down on a serving plate, and spread with the raspberry jam, lightly whip the cream, until just holding it’s shaped, and spread over the jam. Add the remaining cake layer, and dust lightly with icing sugar before serving.