Victoria sponge cake is one of the most popular recipes in England, obviously named after Queen Victoria, who enjoyed a slice with her afternoon tea. It is made from two sponge layers sandwiched together with jam and cream, and then topped with powdered sugar. Try this Victoria Sponge Cake (Delicious Magazine) which is super-simple to make. Made with sunflower oil, plant milk and apple puree, mixed in with dry ingredients and flavoured with freeze-dried raspberries. The filling is made with palm-oil-free vegan butter mixed with lemon zest, icing sugar (we like Suma as it’s egg-free) and raspberry jam.
Use a reusable silicone baking liner or unbleached parchment paper. Keep recipes away from pets, due to toxic ingredients.
Sponge cake has a very long and rich history. Going back to the 15th century, it was one of the first cakes to be made without using yeast. There are many kinds of sponge cake around the world, the most similar to ours is likely genoa cake from Italy, which is about as similar as you can get to the Victoria sponge.
Vegan Victoria Sponge (Veggie Desserts) sandwiches two vanilla sponge cakes with strawberry jam and vanilla cream. Made in one bowl.
Victoria Sponge Cake (Cupful of Kale) is made with fluffy vanilla sponge cakes, layered with fresh berries, strawberry jam and whipped vegan buttercream.
Vegan Victoria Sponge Cake (The Veg Space) is a light fluffy sponge, piled high with vegan buttercream and strawberry jam.
