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Cutting dairy out of your diet doesn’t mean you can’t enjoy classics such as Victoria Sponge. Try out this easy recipe and see for yourself. Grease and line two 20cm cake tins and set aside. Combine the sugar and dairy-free spread together until well mixed. Beat the eggs and slowly pour and combine with the mixture. Add the vanilla essence.
Grease and line two 20cm cake tins and set aside. Combine the sugar and dairy-free spread together until well mixed. Beat the eggs and slowly pour and combine with the mixture. Add the vanilla essence. Sift in the flour bit by bit and add the baking powder until all ingredients are combined.
Use lemon zest to flavour the sponge as opposed to the vanilla extract. When sandwiching the cake together, use lemon curd and lemon flavoured dairy free butter cream. For this variation, mix a tablespoon of cocoa powder with just enough water to form a paste. Mix this into the sponge recipe instead of adding vanilla extract.
A sponge cake is a classic recipe, served at weddings, birthdays and afternoon tea alike. A delicate, light texture, and if it’s the Victoria sponge variety – filled with a rich buttercream and jam filling…
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