Vanilla Sponge with Coconut Cream

Difficulty: Medium

Serves 6-8

spongecake

Sometimes a simple sponge is all you need to wow a crowd at a tea party or birthday event. This cake does exactly that with it’s light vanilla sponginess teamed with a lightly whipped yet decadent  coconut cream. If you’re feeling extra legendary you could smear a layer of berry jam between the two cake layers to really take things to the next level.

Ingredients

  • 3 x 270mL cans coconut cream (Woolworths Select works great for this recipe)
  • 2 cups soy milk
  • 2 teaspoons apple cider vinegar
  • 2/3 cup canola oil
  • 1 cup caster sugar
  • 3 teaspoons vanilla extract
  • 2 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2/3 cup icing sugar
  • Strawberries to serve

Method

  1. Start making the coconut cream by place the cans of coconut cream in the fridge, upside down. Leave them there overnight.
  2. When you’re ready to make your cake, preheat the oven to 180°C and grease two springform cake tins.
  3. Whisk together the soy milk and apple cider vinegar in a medium bowl and set aside to curdle.
  4. In a large bowl, sift together the flour, baking soda and baking powder.
  5. Pour the canola oil,  2 teaspoons of vanilla extract and caster sugar into the  soy milk mixture and combine well.
  6. Slowly add the wet ingredients to the dry until fully combined, some small lumps are ok.
  7. Pour the mixture evenly into the two baking tins and bake for 30 minutes or until a skewer comes out clean.
  8. Allow to cool completely.
  9. To make the coconut cream, remove the cans from the fridge, open them slightly and drain off the liquid. You should be left with a large lump of coconut cream in the bottom of the cans.
  10. Spoon the cream into a large bowl, add the vanilla and sift in the icing sugar.
  11. Whip with an electric mixture or hand beater until the mixture resembles whipped cream.
  12. Flip one of the cakes upside down and liberally spread out a layer of coconut cream.
  13. Place the other cake upside down on top of the cream and apply another thicker layer of coconut cream.
  14. Add strawberries and serve.

Chelsey