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PLANT FEED// "Vegan Victoria sponge W Fresh Strawberries & Vanilla Cream." // by Kelly Mason

Updated: May 26, 2019









VICTORIA SPONGE




INGREDIENTS


• 250g Plain flour 

• 250g Caster sugar 

• 2 Tsp Baking powder 

• 75ml Sunflower oil 

• 2 Tsp Apple cider vinegar 

• 250ml Almond milk

• 1/2 Tsp Vanilla bean (scrapped)





METHOD


1. Preheat the oven to 180* C


2. Oil, grease or line two baking trays


3. Take the almond milk and vinegar, place into a bowl and stir


4. In a separate bowl mix the dry ingredients; flour; baking powder; caster sugar


5. Add milk, oil, vanilla into dry ingredients and mix well


6. Divide the mixture into two, pour into cake tins and bake for 20-30 minutes


7. Remove cakes from oven and allow to cool.








COCONUT CREAM FROSTING


• 14oz Tin full fat coconut milk (placed in fridge overnight to chill)

• 150g Icing sugar

• 1/2 Tsp Vanilla bean (scrapped)





METHOD



1. Take a chilled bowl (place bowl in freezer for one hour prior to making the frosting), take the can of chilled coconut cream and scoop out the solid cream from the top


2. Add icing sugar and vanilla


3. Whisk the coconut cream, icing sugar and vanilla slowly to combine then turn to high speed until desired consistency is reached.






STRAWBERRY JAM


• 1Kg Jam sugar with pectin

• 2Kg Strawberries

• 1/2 Lemon





METHOD



1. Pour the sugar into preserving pan


2. Wash strawberries, hull and discard any blemished fruit


3. Pour strawberries and lemon juice into pan and stir gently trying not to break the fruit down and leave for around one hour


4. Place the pan on a medium heat and bring to the boil


5. Once boiling point is reached continue for a further 15 - 20 minutes


6. Test that the jam is setting by taking an 1/8 tsp and placing it onto plate - allow to cool and see if desired consistency has been achieved



7. Pour mixture into sterilised glass jars and ensure you seal while the jam is still hot.

8. Allow to cool and place a date label onto Jar and store





FINISHINGS


• Icing sugar (for dusting)

• 1 Cup strawberries (halved)

• 1/4 Cup sliced almonds

• 1/4 Cup melted 85% + dark chocolate





METHOD



1. Melt the dark chocolate, take a sheet of baking paper and drizzle the 85% Dark melted chocolate to create "nests" (see image)


2. Repeat this a few times until you have a number of chocolate "nests" to add a nice finish the cake


3. Allow to set.






FINAL CONSTRUCTION


1. Take one of the cakes and place on metal wire tray


2. Spread a generous amount of jam (first), coconut frosting (second), halved fresh strawberries(Third) and almonds (lastly) on the base


3. Place second cake on top of the first


4. Finish with a final layer of coconut frosting, sliced almonds, chocolate "scribbles" and finally dust with icing sugar.









Enjoy totally, fully, completely, with all of your being.





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