Meatless Monday – Let Them Eat Sponge Cake

Meatless Monday on Victoria Day

I remember taking a workshop with Ms. Cupcake at the Toronto Vegetarian food festival a few years ago on making vegan Victoria sponge. Ms. Cupcake is originally from Canada but now currently resides in England. Her site is as follows:

http://www.mscupcake.co.uk/

Victoria Day is a spring holiday in most Commonwealth countries. It falls on the first Monday before May 24th, Queen Victoria’s birthday. I decided to make a Victoria sponge cake for the occasion and whipped out the recipe card that I got at that workshop. The results are pictured below.

Victoria sponge cake is a British classic. It is a sandwich cake filled with jam (usually strawberry) and cream (usually whipped). Some variations use strawberries, raspberry jam, buttercream and/or double cream. I used a red lingonberry jam from Ikea and my go-to standard buttercream. The cake is usually topped with a dusting of icing sugar.

The original recipe contains butter and eggs so this cake is fine for vegetarians. Here are some vegan recipe alternatives:

https://www.vegansociety.com/resources/recipes/cakes-desserts/vanilla-sponge-cake

http://www.thevegspace.co.uk/recipe-make-ultimate-vegan-victoria-sponge/

There was nothing magical to replace the eggs in the recipe; just lots of liquid (oil and non-dairy milk), flour and sugar mixed well with some baking powder to get the desired result.

Apparently Queen Vicki was partial to a mid-afternoon snack (no doubt she was experiencing a blood sugar dip as most of us do in the afternoon). This cake was concocted and supposedly became popular during her reign. It is rumoured that a good British baker is judged by how well they can make a Victoria sponge.
In Canada, pound cake would be the equivalent of this sturdy type of cake.

 

Photo by Kimberley (c)2016
Photo by Kimberley (c)2016
Photo by Kimberley (c)2016
Photo by Kimberley (c)2016

 

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