A few days ago I made about 4 lbs of strawberry jam. It wasn’t meant to be that much originally, but as the kind grocer gave me 2 boxes of free strawberries, I thought, “Why not make a big ol bunch of jam?” I have been having crumpet after crumpet with this wonderful strawberry jam spread on top, but wanted another way to showcase it. What better way than to make a Victoria Sponge Cake, or as some call it, Victoria Sandwich.
There’s a rumor going around that Victoria Sponge is traditionally sandwiched together with cream and jam, but no siree this is a myth! Victoria Sponge is traditionally sandwiched together with only jam! I think we’ve got a little greedy over the centuries and added the cream in just because we could! Honestly I think it is better without it, the strawberry jam needs to be the dominate force in this cake, and cream would just take away from it! That’s just me standing on my jam box. 
Victoria Sponge is often based around the weight of the eggs, but as I am vegan-well, no eggs for me! Usually, I never bake with the egg replacers you find in powdered form-I tend to use cider vinegar instead. But as the eggs are the center of this cake, I thought I’d better try it with a powdered form of egg replacer. I used the brand ‘Allergycare’, and it worked very well!
4oz vegan spread
4oz gluten free self raising flour (if you only have all purpose flour on hand, just add 1 tsp of gluten free baking powder)
1 tsp vanilla extract
2 egg replacers (read back of box for instructions)
4oz unrefined caster sugar
2 tablespoons strawberry jam
icing sugar
Cream the vegan spread, extract and caster sugar together.
Slowly add in the egg replacers and mix in with the vegan spread and sugar.
Meanwhile sift the flour twice and slowly fold into the mixture.
Stir together until nice and creamy.
Split the batter evenly between to 6″ sandwich tins.
Bake at 180°C (356°F) for 20 minutes.
Turn out on cooling rack.
Once cooled down sandwich together with the strawberry jam.
Sprinkle generously with icing sugar.
Non vegans will probably scoff at my recipe, but having tasted many Victoria Sponges, I have to say you would never notice the difference. Even as it was baking the smell was the same as if I was using eggs and butter. Really this recipe is perfect-it tasted wonderful!! I know some vegans make sponge cake with vegetable oil instead of the vegan spread, but give this recipe a go, the cake turns out much fluffier.
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Tags: gluten free, strawberry jam, vegan, vegan victoria sponge cake, victoria sandwich
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January 17th, 2010 at 1:27 am
Oh I know you make fabulous jam. In the 4th pic you can tell the difference between yours and store bought jam. I’m sure I can see huge chunks of strawberries in there. Delicious!
January 17th, 2010 at 8:56 am
Looks great and I bet it tastes great too !
January 17th, 2010 at 3:31 pm
The jam looks lush dripping out of the cake like that. Brilliant!
January 17th, 2010 at 4:05 pm
Sorry the pics look so shady lol. It’s because I was impatient, and didn’t wait until morning to take them. Had to settle for kitchen lights. Argh. Better next time.
Thanks Mike, Dave and Gems-my true fans
January 18th, 2010 at 12:18 am
I always love your pictures. They’re fabulous! Don’t worry so much Dia.
January 18th, 2010 at 1:05 am
Gotta love sponge cake! Always hits the spot. Your picsies are fine!
January 18th, 2010 at 1:06 am
Oh, aint i your true fan too? Guess I haven’t been on much lately.
January 18th, 2010 at 1:13 am
lol yes you are Jen!
January 18th, 2010 at 3:24 pm
That cake looks very good. I love jam too and grape jelly, do you think it would work with jelly in the middle?
January 24th, 2010 at 7:24 pm
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