Sugar does not only contribute to sweetness, it also helps to make cakes light and moist. Changing the amount dramatically will affect the result, but feel free to experiment.
Hello Kat, can you please share which vegetable oil you used in this sponge and also which Flora plant butter- salted or unsalted or the Flora original one? Thanks 🙏😊
Unusual for a Victoria Sponge Cake to have cream first and then jam. It looks light and fluffy. Thank you.
That's just how I like to serve it :) I also find if you put the jam first the cream can slide around a bit. I hope you'll try the cake!
looks amazing ❤️, I'll be making this for sports day cake stall.
I hope you enjoy it!
Please could you let me know what size the pans are? Thank you
They are 8" tins, you can find more information and detailed instructions on my website: thebakingexplorer.com/vegan-victoria-sponge-cake/
Looks delicious!!!
Thank you! I hope you'll try it!
Looks great I can't wait to try it. Your videos would be even better with a voiceover 💛
Thank so much and thank you for the feedback!
It has a lot of sugar, can we reduce 300g sugar to half, so only 150g sugar?
Sugar does not only contribute to sweetness, it also helps to make cakes light and moist. Changing the amount dramatically will affect the result, but feel free to experiment.
Looks delicious. Would it work without the apple cider vinegar? Xxx
It won't rise as much, you can use lemon or lime juice instead, or white wine vinegar
Hello Kat, can you please share which vegetable oil you used in this sponge and also which Flora plant butter- salted or unsalted or the Flora original one? Thanks 🙏😊
Hi, I used regular vegetable oil and I used unsalted Flora Plant block butter. I hope that helps!