Summer Celebration Cake

Ingredients

  • 225g Plain flour
  • 50g Soya marge
  • 150ml Soya milk
  • 2 tsp Baking powder
  • 100g Sugar
  • 1/2 tsp Salt
  • 1 tbsp Cider vinegar
  • 2 tsp Lemon juice
  • 2 tsp Vanilla essence

To Decorate:

  • 180g Icing Sugar
  • 60g Soya marge
  • 2 tsp Vanilla essence
  • 1 tsp Red food colouring
  • 120g Strawberry jam
  • 150ml Whipped soya cream
  • 8 Fresh strawberries

Method

  1. Mix the flour, baking powder and salt and set aside
  2. Slightly soften the soya marge and blend with the sugar, cider vinegar, soya milk, lemon juice and vanilla essence.
  3. Gradually add in the dry ingredients
  4. Grease and line two medium sandwich tins (or use one larger one and be prepared to cut it in half)
  5. Split the mixture between the two tins and bake at 175 degrees for 20 minutes or until a skewer comes out of the middle clean
  6. Remove from the tins and allow to fully cool

To Decorate:

  1. Whip the soya cream until it is as stiff as you can get it and place it in the 'fridge
  2. Beat the icing sugar and soya marge together and stir in the vanilla essence and food colouring; refrigerate
  3. Carefully spread the strawberry jam evenly over the bottom layer
  4. Using a piping bag or spatula, spread 2/3 of the soya cream over the strawberry layer and top with the other half of the cake
  5. Whisk the butter-cream icing and carefully spread over the cake, evenly and ensuring the sides are covered
  6. Make 16 'blobs' of whipped soya cream round the top of the cake and top each with half a strawberry

Cooking Temperature: 180 degrees

Cooking Time: 20 Minutes

Serves: 16

Keeps For: 3- 5 days... in theory.

Tips and Comments

  • See Not-Dairy for details of soya milk, marge and whipping cream (the SoyaToo brand cream can be whipped).
  • If your butter-cream separates it's just at the wrong temperature; try chilling it (or warming it up!) and whisking it again.
  • Making your own Quick Strawberry Jam for this is really satisfying and gives you extra bragging points!