Strawberry and champagne jam was on offer and so I snapped it up and set about making a cake. Mary Berry readily admits to using baking spread instead of butter in her cakes so I was less worried about spurning the butter! I used a 'Pure' soya spread with no nasty additions. Its not that I will not have butter, its that I cannot, I think natural butter is indeed a wonderful thing and I did not want to swap it for fake rubbish.
As well as jam in the middle I added whipped coconut cream spiked with plenty of vanilla. The coconut cream gave a creaminess and was an excellent substitute for double cream, an added bonus is that is is also better for you!
Dairy free victoria sponge
3 eggs, weighed with shells, room temperature
Same weight of butter
Same weight of sugar
Same weight of plain flour
Tsp baking powder
Tsp vanilla paste
Jam of your choice
Can of coconut cream, make sure it is cream not milk
Grease and line the base of three 20cm cake tins, if like me you do not have three make the cakes in batches. Preheat the oven to 160C/140C FAN.
Beat the butter and sugar together until light and fluffy then beat in the vanilla and eggs for a further minute. Add the flour and baking powder and beat until just combined. Do not overbeat
Divide the mixture equally between the tins and bake for. 20-25 mutes until golden and springy.
Leave to cool in the tins for 15 minutes then transfer to a wire rack to cool completely.
Once the cakes are cool sandwich them together with plenty of strawberry jam and coconut cream.
This cake was just beautiful. Light without being dry, it had a substantial cake crumb, it was everything a sponge cake should be. The flavours of vanilla and strawberry are a classic and the champagne in the jam just lifted it to extra special.