Boy oh boy, does my friend Sarah Sibley ever have a knack for baking up incredible desserts! You haven’t tasted a layered sponge cake until you’ve tasted hers. Soft and filled with sweet jams this sponge cake truly is a royal treat. I understand her measurements are in grams and liters but Sarah is from across the pond. Google any conversion calculator to help you obtain the right metric system 🙂
Whatever tweaks you made, Sarah, they were amazing.
Ingredients
75g Dairy Free Spread (I find Vitalite works best)
70g Caster Sugar
3tbsp Smuckers Apricot Jam
150g Vanilla Soya Yoghurt (I use Alpro)
175g Gold Medal Self-Raising Flour
2tsp Baking Powder
125g Dairy Free Block Butter (I use Stork Baking Block)
250g Icing Sugar (Plus extra to dust)
4-5tbp Strawberry / Raspberry Jam
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Grease & line a 6″ round tin.
Cream together the dairy free spread and sugar until pale and creamy.
Add the apricot jam and yogurt and mix well until combined. It will look like it’s curdled at this point, but don’t worry it will come together when you add the flour.
Finally, add the flour & baking powder and mix thoroughly until smooth.
Carefully spoon the batter into the tin and bake for around 50 minutes or until a skewer comes out clean.
Remove from the tin and leave to cool on a wire rack, with the crust facing upwards.
Whilst it cools make the buttercream filling by creaming together the butter block and the icing sugar, ideally in a stand mixer until creamy and fluffy.
When the cake is completely cool, using a large sharp knife or leveler, carefully split the cake into 2 layers.
Spread a thick layer of buttercream on the cut surface of each layer.
Then spread jam over the buttercream on one of the slices and then sandwich together.
Finally, dust the top with icing sugar & enjoy!
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Quick Tip: This cake tastes great with a small dollop of whipped cream. Yum!