A Glorious Sponge

You absolutely won’t be able to believe that this glorious sponge is so quick as well as being dairy and egg free! For the filling I love the traditional Victoria Sponge combo of cream and strawberry jam but you can use creme fraiche or coconut yoghurt which I love swirled through with curd.

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2 cups plain flour

1 cup caster sugar

2 tsp baking powder

1 cup milk (I used oat but any milk will work)

1/2 cup coconut oil 

Zest of 1 lemon (optional) 

For the topping + filling:

2 tbsp cream cheese (or double cream, creme fraiche or dairy free yoghurt) 

2 tbsp icing sugar

2 tbsp jam (I added a little rose water to our strawberry jam because I’m obsessed with rose)

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Preheat the oven to 180°C. Line two 15-cm bake tins with parchment paper and set aside.

In a large bowl mix together all the ingredients until you have a smooth batter. Divide evenly between the two tins and place in the oven for 20-25 minutes or until risen, golden and bounce back to the touch. Remove and place on a cooling rack. Once cool remove from the tins.

For the icing: whisk together the cream cheese + icing sugar until smooth.

To assemble: spoon the jam into the centre of one of the cakes and spread out but only halfway to the edge. Place the other cake ontop and press down lightly. Spoon the frosting onto the centre of the cake and again spread just halfway (see photo). Serve or sprinkle with whatever decorations you have- we used rose petals but some fresh berries, lemon zest or sprinkles would also be amazing. As with any light and fluffy sponges you need to eat within a couple of days but I assure you this won’t be a problem