I wanted to bake a cake to take into work on Friday but the particular group had a couple of lactose intolerant members so it had to be dairy free. I had limited time so couldn’t do anything too creative and decided on a tradiational Victoria Sandwich. I was nervous about cooking with dairy free margarine but luckily it came out passable. I didn’t much fancy making buttercream with marge so opted to buy diary free ready made buttercream instead. I did make the jam in the middle though (strawberry and basil) so I didn’t cheat completely. The fruit on the top was intentionally representing the vertical angles theorem (don’t ask) and I hoped some fresh fruit would hide the lack of real butter somehow.
I turned to Mary Berry for guidance and just substituted the butter for marge, the mixture was a lot looser, so I had to cook it longer but it was moist enough. I added vanilla paste to try to add a little flavour. It is also an all in the bowl and mix recipe, I’m a big fan of those after a long day.
- 4 eggs, at room temperature
- 225 g of caster sugar
- 225 g of self-raising flour
- 2 tsp of baking powder
- 225 g of dairy free spread/margarine
- Dairy free buttercream
- fresh fruit (optional)
- Preheat your oven to 180°C. Grease the sides and line the bases of two 8 inch cake tins.
- Place the eggs, sugar, flour and margarine into a large mixing bowl and mix until well combined. An electric hand whisk or food mixer would be ideal but a wooden spoon would suffice.
- Divide the mixture evenly between the two tins and bake for 35-40 mins, check after 25 minutes as this is what the original recipe suggests but mine took significantly longer. Do not open the oven door before 25 minutes!
- Remove from the oven and leave to cool for a few minutes before remove from their tins to cool completly on wire cooling racks.
- Once completely cooled, place one on a plate or cake board and cover with jam, place the next cake on top and ice with buttercream.
- Decorate with fresh fruit (optional) and serve.