I've perfected my sponge cake recipe and realized I don't have a video for a basic sponge on my platforms. So here it is and you can make a vanilla sponge or add different ingredients like chocolate drops, lemon or dried fruit.
Keyword: egg free, vanilla cake, vegan cake
2 7/8" cake tins
1tbspapple cider vinegar/lemon juice
400gself raising flourI like to use wholemeal
2tbspchia/flax seeds milled
generous pinch of pink/sea salt
140gsugarI used coconut
Mix the vinegar/juice with the soya milk and set aside for 10 minutes (the cider/juice curdles the milk creating buttermilk).To a large mixing bowl add the flour, seeds, salt, sugar & baking soda and mix together. Pour in the milk mix, oil and vanilla and mix together until the cake batter forms. Set aside for ten minutes for the ingredients to soak up the liquids. After ten minutes give the mix another few stirs and pour half into 2 lined/oiled cake tins 7/8". Pop in the oven for 25-30 minutes. Carefully remove from the oven and allow to cool in the tins for 20 minutes on a wire rack. Remove from the tins and allow to fully cool before frosting.
In a large bowl add the icing sugar, vanilla, butter and milk. Mix together then use an electric whisk to completely combine all the ingredients.Spread a layer of jam over the sponge and then a layer or frosting. Place the second sponge on top and add another layer of frosting. Keep in the fridge as the frosting can melt in warm temperatures. The cake will last a week if kept in the fridge.
Tip: You can use milled chia or flax seeds. I grind them in my food processor. Make sure you line/oil your tin so the sponge falls out easily.