Hello and thank you so much for visiting Health Alignment today. This Victorian Vanilla Cake is moist but fluffy at the same time. I have to admit that this cake actually happened by accident. My original idea was to create a vegan swiss roll which is still in the making but there was a plot twist and I landed up creating this Victorian Vanilla Cake which I was just as delighted with. I'm very happy to report that this cake is very satisfying on so many levels from the perfect amount of sweetness to the perfect flavour of vanilla and apricot jam. This cake is amazingly easy to make so its a great recipe to get kids involved.
This cake is:
Light and fluffy while still being moist
You are going to need:
2 square or round cake tins
Measuring cups and spoons
Time: 1 Hour
1 and 1/2 cups of all purpose flour
1 cup of castor sugar or sugar of your choice
1 teaspoon of baking powder
Pinch of salt
1/3 cup of oil of your choice
1 teaspoon of vanilla essence
1 teaspoon of apple cider vinegar
250ml of water or plant based milk
3 tablespoons of apricot jam
Icing sugar for decorating
Preheat the oven to 180°C. Greece your cake tins.
Sieve all your dry ingredients into your mixing bowl and mix until well combined.
Add the wet ingredients to the mixing bowl and mix well until everything is smooth.
Pour the mixture into the 2 cake tins and bake for 30 minutes. Pierce with a knife to test if the cakes are ready, if the knife comes out clean then remove the cakes from the oven and allow to cool before removing from the cake tins.
Remove the one cake from the tin and place onto your cake dish. Evenly spread the 3 tablespoons of apricot jam onto the first layer of the cake. Remove the second cake from the tine and place onto of the apricot layered cake.
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