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Victoria Sponge Cake
- 3 cups self-raising flour
- 1 cup caster sugar
- 1 tsp baking soda
- 2 tsp vanilla extract
- 3 tbsp golden syrup
- 1/2 cup sunflower oil
- 1.75 cups nut milk (your choice, any will do)
- 1 cup dairy free butter
- 1.5 cup powdered sugar
Middle & Top
- Strawberry jam
- Strawberries (halved)
Put all the cake ingredients in a food processor & whizz them up into a liquid.
Pour equal amounts of the mixture into well greased cake tins.
Bake the cakes at 180℃ (352℉) for 40 minutes.
Put the icing ingredients into a bowl & mix them together with a fork (if you have a hand blender, use that, it will make your icing come together perfectly!)
Put the icing in the fridge until it’s chilled.
Take the cake out of the oven & let it chill to room temperature.
Spread a layer of Jam on the top of one of the cakes & a layer of icing not the bottom of the other.
Sandwich the cakes together (don’t squeeze them though!)
Cover the cake with the rest of the icing - be as neat or as messy as you want - it’s your cake!
Decorate the cake with the strawberries.
Cut into slices & serve immediately with a cup of tea. BOSH!