Victoria Sponge Cake Jars

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I’m going to go a bit of a picnic theme over the next few recipes.

It’s June and sunny and so it’s just perfect to get outside and have a picnic kind of weather, and I feel the need for some more easily transportable goodies to take on days out. Some picnic foods make sense (sandwiches, bars and robust salads) but some things which are recommended for outings just don’t seem suitable. Books and magazines always suggest taking cakes on picnics, probably because they look appealing in the styled picnic photos but in my opinion cake never transports well, especially once it’s sat in the heat for a while and been jiggled about in a Tupperware box. Until now that is! With these delightfully tempting Victoria sponge cake jars you can have your cake and eat it, even on a hot picnic.

With these jars you get all the taste and elegant beauty of a Victoria sponge neatly squeezed into a jam jar, giving not only easy transportation but also the perfect individual servings. I’ve given two versions: one a traditional raspberry Victoria sponge and the other a more unconventional chocolate version. Take your pick, or do as I did and make two to please everyone 🙂

This sponge recipe is really fantastic; the yogurt and custard powder gives a taste and a structure is so authentic with none of the crumbliness that some egg-free sponges can suffer from. I hope you like it as much as we do 🙂

Obviously these jars can be dressed up anyway you like, add whatever additions you fancy and you’ll certainly have a show stopper dessert in your cool bag.

Victoria Sponge Cake Jars

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

For the sponge: (makes up to 8 jars worth)

185g self-raising flour

1 tbsp custard powder (or cornflour)

110g caster sugar

3/4 tsp bicarbonate of soda

Pinch of salt

145ml dairy-free milk

1 tbsp dairy free yogurt

50g dairy-free margarine, melted

1 tsp vanilla

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 1 cake tin
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and vanilla.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool in the cake tin for a few minutes and then transfer to a wire rack.

for the icing: (enough for 4 jars, multiply as necessary)

3 tbsp dairy-free margarine

1 tbsp vegetable shortening (or just use 4 tbsp of dairy-free margarine in total)

200g icing sugar

1 tsp dairy-free milk

  1. Whisk together the margarine and shortening and well combined and soft
  2. Gradually add the icing sugar and the milk until you have a light and fluffy buttercream

chocolate ganache drizzle: (for the chocolate version, enough for two jars)

20g dairy-free chocolate

1 tsp dairy-free margarine

1 tsp dairy-free milk

  1. Melt the ingredients together until you have a smooth ganache

To assemble:

  1. For the raspberry Victoria sponges: pipe in a dollop of buttercream, top with a circle of sponge (cut out using a cookie cutter so it fits snugly in the jar), top with 1 tsp raspberry jam and a swirl of buttercream, repeat.
  2. For the chocolate Victoria sponges: pipe in a dollop of buttercream, top with a circle of sponge (cut out using a cookie cutter so it fits snugly in the jar), top with a swirl of buttercream and a drizzle of ganache plus a few chocolate chips, repeat.

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