I find it fascinating when an ‘alternative’ baking recipe can work scientifically and produce a wonderful result. This is an egg free sponge – for some reason we’d think anyone would know straight away that something wasn’t right, something was missing. But no, not a hint of that, its just a good cake with no tell tale signs of an alternative approach.
Maybe you or someone you are baking for is vegan or has egg allergies or maybe you just don’t have any eggs in. this is the perfect sponge to make and it has so many possible variations, the sky is the limit. The sponge is from here where spice, lemon, orange and chocolate versions are also offered.
My version is a light vanilla cake with pockets of juicy summer fruits and studs of white chocolate filled and topped with a smooth and creamy white chocolate buttercream.
I made this with my new fancy pants stand mixer from Charles Jacobs, but unfortunately it was the only time it would be used before the beater blade became oxidised and the lock mechanism failed! I’m awaiting my replacement as I write….mind you, they also said that yesterday!
Ingredients: Serves 12
- 1 3/4 cups plain/all purpose flour
- 1 cup caster sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp vinegar
- 2 tsp vanilla
- 1/3 cup oil
- 1 cup soya milk
- zest of one lemon
- 50g white chocolate chips or chopped chocolate (vegan)
- 100g summer berries, fresh, frozen or dried
- 200g buttercream (100g vegan margarine whipped with 100g icing sugar and a tsp vanilla)
- 100g white chocolate, melted (vegan)
Heat oven to 350f180c and grease and line the bases of 2 20cm sandwich tins.
Combine all ingredients except chocolate and berries and beat for about a minute until smooth then gently fold through the chocolate and finally the berries. Divide between the tins and bake for about 20 minutes until a skewer comes out clean.
Leave to cool on a wire rack and make the frosting.
Beat together the buttercream and white chocolate until smooth then fill the two cakes with half and spread the rest on top.