Victoria Sponge

Prep Time:

1 Hour

Cook Time:

25 -30 Minutes

Serves:

8 Servings

Level:

Advanced

Ingredients

Filling:

  • 135g Vegan butter

  • 235g Icing sugar

  • 4 tbsp Strawberry jam

  • Optional: decorate with blueberries and strawberries

Method

Step 1


Preheat oven to 200C (180C fan). Line two 15cm round tins with greaseproof paper.



Step 2


In a mixing bowl cream together the butter and sugar. Then fold in the lemon zest.



Step 3


In a separate jug whisk together the yogurt and creamer and leave to one side.



Step 4


In the mixing bowl add the baking powder and flour. Slowly stir in the yogurt and creamer mixture. Mix until the batter is smooth.



Step 5


Divide the mixture between the tins. Bake in the oven for 25-30 minutes or until they are cooked. Leave to cool in the tins for 15 minutes before places them on a wire cooling rack.



Step 6


While the sponges are cooling make the buttercream filling in a mixing bowl add the butter and icing sugar. Mix together or use an electric whisk. 



Step 7


When the sponges are cool spoon onto one of the sponges the strawberry jam. Then with a piping bag pipe the buttercream on top of the jam.



Step 8


Place the other sponge on top. Then add strawberries and blueberries for decoration.