Great Britain
Cooking time - 50 mins
Serves - 10
Difficulty - easy peasy
Ingredients
- 300ml/10fl oz. dairy-free milk
- 1 tbsp cider vinegar
- 150g/5.3oz. dairy-free spread, plus extra for the tins
- 300g/10oz self-raising flour
- 200g/7oz. golden caster sugar
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
For the filling
- 100g/3.5oz. dairy-free spread
- 200g/7oz. icing sugar
- 1 tsp vanilla extract
- 4 tbsp jam
Method
- Using your small Jean Patrique Plastic Mixing Bowl, mix the milk and cider vinegar. Leave for a few minutes until it looks a little lumpy.
- Using your medium Jean Patrique Plastic Mixing Bowl, combine dairy-free spread, flour, sugar and bicarbonate of soda. Then add in the milk mixture and vanilla extract. Mix till smooth.
- Butter your Whatever Pan with some dairy-free spread and pour in the cake batter.
- Bake in an oven that's preheated at 180°C/350°F for 30-35 minutes.
- Once baked, allow it to cool till it can be handled. Remove it carefully from the Whatever Pan then let it cool completely.
- In your clean small Plastic Mixing Bowl, whisk together the dairy-free spread, icing sugar and vanilla extract until well combined.
- When the cake has thoroughly cooled, cut the cake in half horizontally. Generously spread the buttercream and jam on the bottom half of the sponge cake and top it off with the top half.
- Dust with some icing sugar and serve!
