Скачать с ютуб Victoria sponge cake recipe | Gluten Free | Vegan | Breakfast | Easy | Quick | Dessert | Buttercream в хорошем качестве

Victoria sponge cake recipe | Gluten Free | Vegan | Breakfast | Easy | Quick | Dessert | Buttercream

My foolproof classic Vicky sponge recipe is guaranteed to please anyone. No fancy ingredients are needed and it's super easy to make. Vegan Victoria sponge recipe (makes an 8-inch cake) Ingredients: 200g margarine (check label it contains no milk). 200g plain soya yoghurt. 200g dairy-free milk (such as soya, oat or almond). 250g caster sugar. 400g self-raising flour (gluten free if preferred). 1 tbsp baking powder. 1 tbsp vanilla extract. A squeeze of lemon juice. Plus for the filling 4 tbsp strawberry or raspberry jam. 400g icing sugar. 150g margarine (check label it contains no milk). 2 tbsp cold water. 1 tsp vanilla extract. Method: 1. Pre-heat the oven to 200C/ 400F/ Gas Mark 6. 2. Beat the margarine and sugar together in a large bowl until smooth and creamy. 3. Sift in the flour and add all of the other ingredients into the bowl and stir gently until combined. Do not over-mix. 4. Pour the mixture into two 8-inch lined baking tins and oven bake for 40 minutes. Check the cake is cooked by inserting a knife into the sponge and if it comes out clean it is cooked. 5. Remove the baking paper and leave to cool on a wire rack. 6. Once cooled sandwich with jam and buttercream. 7. Sprinkle over the caster sugar. Tuck in. Buttercream tips: To make the buttercream, beat the margarine until it becomes super soft and whipped. Stir in the icing sugar slowly and then mix quickly, adding the vanilla extract and water until thick and smooth. The longer you mix it the creamier it will become. Copyright © 2021 cakeontherun. All rights reserved. No part of this video (including written recipe) may be reproduced or transmitted in any form or by any means without the written permission of the copyright holder.