Victoria Sponge Cake Jars

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.

Churros Cake

We’re still in desperate need of anything that’ll make us feel good and for these dark dismal lock-down days to pass as quickly as possible, although that said today was beautiful and sunny and hopefully a hint of brighter things to come.
Isn’t it crazy that we’re nearly a year into the Covid-19 pandemic and some of the simple joys of the first lockdown (the peace and quiet, quality family time, having to be at home but in some really gorgeous sunny weather and just the novelty of the whole situation – whilst not forgetting the horror and the misery people have had to cope with) has been replaced with boredom and drudge. No-one has zoom calls and quizzes anymore, no-one enjoys yet another day with nothing interesting to do, it’s all gone on for far too long.
I do believe that some good food and tempting treats do add little rays of sunshine into these otherwise dismal days and have been baking like crazy. Some experiments are quickly forgotten about, others become the seeds of new and exciting recipes. This is one of those successes…

Churros, cinnamon buns, snickerdoodles and more – all these bakes have such a wonderful warmth about them, there’s something so ultimately comforting about baking (and eating) with cinnamon and sugar. It’s almost like a sweet warm hug, the kind of hug we’re all missing right now.

I saw a photo of a churros cake on Instagram and immediately knew I had to make a ‘friendly’ version. So here we have a lightly spiced sponge, rippled with a spicy cinnamon swirl and then sprinkled with a crunchy sugar coating, just like a churros in cake form. How could that not be a spectacular combination? Add a warm, dark chocolate ganache sauce and you’re in churros heaven!

 

I served this cake for both pudding and a teatime treat, and it worked superbly in both scenarios. It won’t look quite so pretty without a bundt cake tin but it’ll still taste amazing. Let me know what you think?

Churros Cake

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

 

makes one cake

370g self-raising flour

2 tbsps Birds custard powder (make sure it’s the diary free version)

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

3 tbsp soft brown sugar

1 tsp cinnamon

2 tbsp caster sugar

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease the cake tin with melted margarine and sprinkle over a dusting of caster sugar and cinnamon
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the caster sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine and yogurt.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour half into the cake tin, sprinkle over the cinnamon sugar and then top with the other half of the better. Gently marble thebatzer with a skewer and bake for 30-35 minutes, until a knife comes out clean
  7. Remove from the tin and sprinkle with the extra sugar whilst still warm. If you want to add a chocolate sauce melt together 50g dark chocolate with 3 tbsp dairy-free cream.

Sticky Marmalade Cake

Have you been making marmalade? It seems like the thing to do in January. The Seville oranges hit the shelves after Christmas and then suddenly everyone is making marmalade. 
I jumped onto the marmalade bandwagon and made some rather tart but tasty grapefruit marmalade this year and have ended up with so many jars that I’m not quite sure what to do with it all. But it is a very rewarding and thrifty thing to make, with just a few citrus fruits, a ton of sugar and some water and you end up copious amounts of the sticky orange stuff. I used 3 grapefruits and 2 lemons and have ended up with 7 jars of Paddington’s favourite!
In usual times I’d give the jars to friends and family, but as you can’t really see anyone right now and everyone is simply stuck at home, the pantry shelves are groaning with jars of freshly made marmalade! So it is officially operation use up the marmalade. Obviously it’s great on toast, works well in marinades and sauces or for when you want a sweet dish to not be too sweet, such as in a cake or biscuits. 

This marmalade cake is a fantastic combination of sweet sponge with the bitter hints of marmalade running through it, topped with a sweet icing which also has a bitter marmalade edge. You might say it’s a more grown up kind of cake, one that is more akin to accompanying a cup of tea than to a children’s tea party.

Sticky Marmalade Cake

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

makes 1 loaf cake

200g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

1 tbsp cornflour

100g caster sugar

1 tbsp orange or lemon juice

100ml flavourless oil

100ml dairy-free yogurt

125ml dairy-free milk

4 tbsp marmalade

for the icing:

100g icing sugar

1 tbsp warm water

1 tbsp marmalade

  1. Preheat the oven to 180 degrees Centigrade and line a loaf tin (I used a 2lb tin)
  2. Sift together the flour, bicarb, baking powder, salt and cornflour. Stir in the sugar.
  3. In a separate bowl mix together the oil, yogurt, lemon juice, milk and marmalade. Pour into the dry ingredients and mix to form a smooth batter (there will obviously be some lumps from the peel in the marmalade)
  4. Pour into the lined loaf tin, level off and bake for 45-55 minutes until a knife comes out clean.
  5. Remove from the tin and cool on a wire rack.
  6. Mix together the icing ingredients and drizzle over the cake adding a few extra pieces of marmalade peel

Pineapple Upside Down Cake

I’m delighted that the Great British Bake Off is back on – not only is it light and frothy viewing (just what we need these days) but it also gives lots of new inspiration for bakes, as well as the pressure to keep up. I’ve got into a phase of having masses of recipes but never getting round to writing them up – well that has to change, and what better time than right now?

Week 1 was cake week and featured Battenberg, pineapple upside down cake or a cake bust. Well, i’m not quite in the mood to fashion a horrifyingly bad bust out of cake and Battenberg isn’t to my taste so pineapple upside down cake it is. In fact, someone asked me ages a go to come up with a pineapple upside down cake recipe but somehow it never got to the top of the ‘to do list’, until now that is! (I do hope you are still reading if it was you?)

Anyway, this cake is a real hit. Delightfully retro and garish with the tinned pineapple rings and glace cherries (I toned it down a little with morello glace cherries rather than the almost neon maraschino versions) and the epitome of comfort food. This is a cake which will take you back in time. In fact I had a leftover pineapple ring which ended up as the chef’s treat and even that was a trip down memory lane – who eats tinned pineapple these days?! This cake is probably best served with a good dose of custard, and not whipped cream like they did on the bake off, what on earth were they thinking?

Pineapple Upside Down Cake works well as a large cake as I’ve made here but would be even better as individual servings, each with a little pineapple ring topping the cake like a golden crown. I didn’t have the right sized moulds so one big cake it is! If you want to make individuals just evenly divide the mixture and reduce the cooking time to about 18-20 minutes (but do keep checking).

 

Pineapple Upside Down Cake

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

makes 1 16cm cake or 4-6 individuals

Tinned pineapple rings to top the cakes (i used 3)

2 tbsp demerara sugar

1/2 tbsp dairy-free margarine

200g self-raising flour

1/2 tsp bicarbonate of soda

50g soft brown sugar

50g golden syrup

Pinch of salt

100ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

  1. Preheat the oven to 180 degrees centigrade
  2. Grease a spring-form tin or individual mould with the dairy-free margarine. Sprinkle the sugar into the buttered base.
  3. Lay over the pineapple rings and fill the centres with a place cherry. Set aside.
  4. Into a large bowl, sift together the flour, bicarbonate and salt. Stir in the sugar.
  5. Combine the syrup, oil, dairy-free milk and lemon juice. Give it a stir and pour into the dry ingredients. Gently mix to make a smooth and runny batter
  6. Pour into the pineapple lined tin and bake for about 30-35 minutes until risen, golden and a knife comes out clean. I recommend placing the tin onto of a baking sheet as you may get some caramel leakage!
  7. Invert onto a plate and carefully remove the cake tin. If a pineapple ring sticks to the base just gently place back on the top of the cake. Pour over any remaining syrup.

 

 

Perfect Vanilla and Chocolate Cake

I have a particular nostalgic fondness for vanilla sponge with chocolate buttercream. It may be an unusual combination but it’s one my mum used to make for birthday cakes; I particularly remember a wonderful hedgehog cake decorated with mini chocolate flakes! I do urge you to give it a go, it may be unconventional but vanilla sponge with chocolate buttercream totally works. The dark bitterness of the chocolate tempers the sweet sponge and the colour contrast adds to the delight.

There are a lot of so-so egg and dairy-free cake recipes out there, particularly vanilla flavoured ones. So often they can be a bit crumbly and dry, or worse flat and rubbery. I’m obviously not counting my own recipes in that assessment (ha ha!) but I have come across some depressingly bad specimens over the years. There is a tendency for vegan cakes to be ‘ok’ rather than delicious, particularly shop bought versions. This vanilla sponge on the other hand is utterly perfect – it’s light and fluffy, but in no way dry and crumbly. It’s so good you’d be forgiven for questioning whether it is vegan! The custard powder is crucial for giving a wonderful crumb and vanilla flavour but if you can’t find it (not all is dairy-free so make sure you check) you can sub cornflour and an extra tsp of vanilla.

Perfect Chocolate and Vanilla Cake

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

makes one sandwich cake

370g self-raising flour

2 tbsps Birds custard powder

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

1 tsp vanilla extract

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
  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 tins for a few minutes and then transfer to a wire rack

for the chocolate buttercream:

40g dairy-free margarine

15g vegetable fat such as Trex

300g icing sugar

30g cocoa powder

2 and 1/2 tbsp dairy-free milk

  1. Whisk together all the ingredients to make a smooth and fluffy icing
  2. Sandwich the cakes together with the icing and then cover the entire cake with the remaining icing.
  3. Cover with a generous amount of sprinkles

Ginger Syrup Cake

I’ve been doing the shopping for my mother in law whilst she is sheltering and she often asks for a ginger cake – you know one of those squidgy packet cakes that have been around forever and come in either ginger or golden syrup flavour? Well it got me thinking that a combination of the two varieties would make a nice variation – sweet, spicy and syrupy but not too dark.

This cake fits all the bills – it’s tasty, light, sticky and with a good dose of ginger. It also lasts well and is brilliantly easy to make. One of those perfect keep up your sleeve for an emergency pudding or tea kind of cake (I would say for unexpected guests but they don’t really exist right now!). I made one the other day whilst the cupboards were looking bare and it made a fantastic last minute pud. It also freezes well, so why not double the quantities and make two 🙂

Ginger Syrup Cake

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

 

makes 1 2lb loaf

75g caster sugar

200g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

1/2 tsp baking powder

1 to 2 tsp ground ginger, depending on how spicy you like it

125g golden syrup

75g dairy-free margarine

160ml boiling water

  1. Preheat the oven to 180 degrees centigrade/gas mark 4. Line a loaf tin
  2. In a large bowl, place all the ingredients except the margarine and boiling water. Place the margarine on top of the dry ingredients, then pour over the boiling water. This will melt the margarine into the batter as you whisk together all the ingredients until well combined. The mixture will be very runny
  3. Pour into the lined tin and bake for 40-50 minutes until golden on top and a knife comes out clean
  4. Cool in the tin before moving to a wire rack