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Bobby’s Eggless Victorian Sponge Cake

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2 x cups cake flour.
1 x cup castor sugar.
1 x tsp bicarbonate of soda.
1 x tsp vanilla essence.
½ x cup oil.
¼ x tsp salt.
1 x cup tap water.
1 x tbsp. white wine vinegar.

In a bowl, mix the castor sugar, the water, oil, vinegar and vanilla essence, till all the castor sugar has been dissolved.
Set this bowl aside for now.
In another bowl, sift the cake flour and bicarbonate of soda and salt together.
Pour the water mixture into the flour mixture and mix everything till it is all well combined.
Pour into a greased round cake tin and bake in a preheated oven at 180 degrees for 20 minutes or until the cake tester comes out clean
I repeated the recipe again to make another layer.
Player the first layer down on a plate, dollop cream and even spread it and evenly spread strawberry jam over the cream.
Place the second layer of sponge cake onto the top of the filling and evenly spread the remaining cream, add nuts and then lastly grated nut shavings over the top and a nice finishing touch.

Recipe for fresh cream icing
1 x cup icing sugar, but you can use more, depending on how sweet you want your cream
1 x cup whipping cream.

Whisk everything together till the mixture becomes a nice and stiff one.

Prepared, tried and tested by: Bobby Swanson‎

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