VICTORIA SPONGE 
 
In countless tests of plantbased sponges, I was able get the perfect texture and brilliant flavour. I tinkered with (and successfully reduced) how much fat was in the sponge but the one thing I struggled with was getting a beautiful golden sponge – something that traditional sponges with all their yolks and butter did rather beautifully and naturally. The final piece of the puzzle came when I had worked tirelessly to develop a soft, golden fluffy vrioche. My tests started with potato and ended with sweet potato for the perfect golden hue. I’ve paired this cake with a beautiful, tart berry jam and vanilla whipped cream. 
 
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Reimagined Recipes for Plantbased Cakes, Bakes and Desserts  
https://geni.us/ANWTB 
 
INGREDIENTS NEEDED
Sponge 
plain (allpurpose) flour 
cornflour (cornstarch) 
caster (superfine) sugar 
muscovado sugar 
baking powder 
bicarbonate of soda (baking soda) 
salt 
peanut (groundnut) or sunflower oil 
soy milk 
vinegar, any type 
vanilla extract  
sweet potato, cooked and cooled 
 
Also required 
berry jam 
thick whipped vanilla bean cream 
raspberries, plus 1 to decorate 
icing (confectioners’) sugar for dusting 
 
EQUIPMENT 
digital scales https://amzn.to/3Oqs8vF   
micro scales https://amzn.to/3rG2UAC 
bowls https://amzn.to/3DrEDke  
silicone spatula https://amzn.to/3On2yaR 
whisk https://amzn.to/3Qa95H7 
medium saucepan 
large saucepan 
shallow container 
digital thermometer probe https://amzn.to/3OtzC0Z 
hand blender https://amzn.to/46Ve1Wx 
or 
food processor https://amzn.to/3OoEUea 
sieves / strainers https://amzn.to/3rHQS9V 
palette knife 
wire rack https://amzn.to/3Yki1Mt 
silicon piping bags https://amzn.to/3DsIRZ8 
cling film (plastic wrap) 
parchment paper 
mould or cake tin (pan) 
2 x 20cm (8in) springform tin https://amzn.to/3rG2Q3Q 
serving plate 
sealed container 
 
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