You won’t believe its vegan, a creamy rich sponge cake that everyone will love. Serves: 12 approx Preparation: 20 mins Type: Vegan, Vegetarian, Halal, Kosher pareve passover. Cooking time: 45 mins Ingredients: 6 tbsp potato starch, 175g self raising flour, 175g vegetable margarine, 175g white vegan sugar, ¾ cup water/soya milk, 2-3 tbsp jam, Extra margarine and flour for greasing Many thanks to Ms N Fisher for her help with this video.
Victoria Sponge Cake – Vegetarian/Vegan
Posted November 2nd 2009 at 10:04 am by admin
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or create a trackback from your own site.
Beautifully done! Now to go and convert the grams to cups!
NICE music too, btw!
Heaven! It’s at times like this that I wish I had a bigger oven.
we use the same measuring cups!
=DD
mmmm i’m a bit uncomfortable in making sponge cake with “potato starch” ………. never knew that was possible ……… !!!
so, does the cake smell like potato or something …. or taste like it? …. does it turn out spongy like normal cakes? …. mmmm please clear my doubts
thanks ..
and btw, isn’t that background music an instrumental from an indian movie?
In the same way a cake with egg doesn’t smell of egg, a cake made with potato starch doesn’t. The potato starch is needed to bind the cake together, if you’d rather not use it, make sure you use a suitable alternative.
It’s been tried and tested on non-vegans, they can’t tell the difference.
And finally… yes, the music is from Kal Ho Naa Ho.
Will there be a big difference If water is used instead of soymilk? Can I use corn starch instead of potato starch? Great video! Love the recipe.
Hi there, what is the difference between white vegan sugar and normal sugar? Also does corn flour/maize starch have the same ability to hold same amount of liquid as the potato starch?
haha, i’ve heard that song before from kal ho naa ho. by the way nice recipe, im gonna try it
I just made this cake 2 hours ago! It just cooled, and I had a slice! It is delicious! I changed it slightly, by replacing some of the flour with cocoa powder, and instead of cornstarch, I used mashed tofu.
In USA, some sugar is considered non-Vegan as it is filtered through bone-char, so written like that is for the benefit of USA viewers and to make people aware of the issue.
Any starch would probably work fine as a binder..
Well with water it might be a little less “creamy”, also the proteins in soya MIGHT help the binding process of the cake… But yes any starch would be fine..
kal ho na ho! well the recipe looks very promising but the sound track makes me dubious
hehe…just kidding
Nice looking cakes, can you tell me if they’re really moist and spongey, or more of a basic white cake?
I’m not a vegan but i dont like when a cake smells or taste like eggs plus im looking for a perfectly white sponge cake to make for a wedding anniversary, the yellow given by eggs doesnt match with the colours of icing im going to use. Do you think i can make this cake using regular milk and butter instead of soy milk and margarine???Let me know so i can try
it seems a really good recipe
so you’re saying is you don’t need any fancy tools to make a cake…
Excellent, i will be trying this out soon. I am vegan and have been dieing to try out a vegan victoria sponge cake!
That’s interesting. I’m hoping to start making cakes other than chocolate and this recipe looks very good.
the song from kal ho na ho is sooooo beautiful….sponge cake is beautiful and looks really good