RECIPE: Eggless Victora Sponge Cake

So it was my nani's birthday last week, she turned the big 89! So I decided to make her a cake. She doesn't actually eat eggs so I set out to make an eggless version of my all-time favourite, the Victoria sponge. Before this, I had only ever made an eggless cake once, yeaaars ago, and it didn't taste that great so I was sceptical of whether this was actually going to work. BUT to my surprise IT WAS DELICIOUS! I decided to make a vanilla buttercream to go along with it and topped it with loads of strawberries. The strawberries didn't all make it through the journey to my nani's house because my niece decided that she wanted to eat them all.

Okay so it is super simple to make, for the cake, you will need;

- 175g self-rising flour
- 3tsp baking powder
- 70g margarine
- 60g sugar
- 1 tbsp. golden syrup
- 150ml milk

- Some jam

And for the buttercream;

- 225g butter

- 400g icing sugar

- 1 tsp vanilla extract

- 2 tbsp. milk

NOW FOR THE FUN BIT! Once you have preheated your oven, and greased and lined your sandwich tins, sift together the flour and baking powder into a bowl and set aside. Then cream together the margarine, sugar and golden syrup together until light and fluffy, add a little flower, then a little milk and repeat until all of the flour and milk has been added into the mixture. Mix this until it's all combined and smooth! You can always add a bit extra milk if you find it is too stiff, but mine was fine! Then divide this into the two sandwich tins and bake in the oven for around 20-25 minutes, depending on your oven, until they have risen and are nice and golden-brown. Let them cool for a bit and then turn out of the tins. You may need to trim a bit off the top of the cakes to make them flat.

If you are rushed for time, stick them in the freezer for a bit to make the cool faster, but I left them overnight to cool completely. 

For the buttercream, cream all of the ingredients together until it is nice and smooth. Then sandwich your cakes together with this and a little bit of jam. You can either spread it on with a palette knife or you can pipe it on. Don't forget to save some for the top of the cake! I also saved a bit to pipe around the bottom of the cake and then I stuck some strawberry chunks on there too for added decoration. Plop all of your strawberries on and you're ready to go! 

Enjoy!

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