Makes 8 servings
Super moist & light milk cake, with sweet vanilla and vibrant raspberries.
An old fashioned treat that tastes like childhood; definitely worth holding on to!
I wasn’t born vegan, so to keep this cake in my life I had to veganise it. I am very pleased with the result and glad to be able to keep this sweet treat in my life. This cake is great served cold on a hot summer day and you only need a few ingredients to make it. It is a bit like a trifle in terms of consistency: moist, sweet, creamy, with the added textures of fruit and sponge.
Chantilly cream sounds fancy, but don’t be intimidated, it is whipped cream with sugar and vanilla. You can’t go wrong topping the cake with grandma’s raspberry jam and some fresh raspberries.
Such a simple cake, with classic flavours, that should not be forgotten.
Ingredients
Sponge cake
1 tablespoon vegan spread and 1 tablespoon flour for coating the oven dish
1 cup soy milk
1 teaspoon cider vinegar or lemon juice
2 cups made out of 2 tablespoons fine semolina and the rest plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup sugar
a pinch of salt
¼ cup + 2 tablespoons rapeseed oil
Milk
1 pint (568ml) hot soy milk
1 tablespoon sugar
1 teaspoon vanilla extract
Chantilly cream
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract
For serving
1 jar raspberry jam
A handful of fresh raspberries
Method
1. Preheat the oven to 190C. Lightly grease and coat in flour a 30cmX23cmX5cm oven proof dish.
2. To make the sponge, mix the soy milk with the the cider vinegar. Leave to curdle and move to the next step.
3. In a large bowl mix the dry ingredients (semolina, flour, baking powder, baking soda, sugar, salt).
4. Add in the wet ingredients (curdled milk, oil and vanilla extract) and gently mix together. Don’t overmix.
5. Pour the cake batter in the ovenproof dish and level. Place on the middle shelf of the preheated oven and bake for 20 minutes.
6. While the cake is baking, heat up the soy milk in a pan with 1 tablespoon of sugar and vanilla extract. Don’t allow the milk to boil, once it starts to shimmer just turn off the flame and set the milk aside.
7. Take the cake out of the oven and while the cake is still hot, pour over the hot milk. The milk will absorb into the cake. Leave the cake to cool down. Cover and chill in the fridge once it’s cold enough to go in the fridge.
8. To make the Chantilly cream, add to a bowl the double cream, sugar and vanilla extract and whisk until thick.
9. Now to the fun part! Decorate the cold milk cake with Chantilly cream, raspberry jam and fresh raspberries. Serve with a large serving spoon in individual bowls. Dig in!
Thanks for the inspiration go our family friend Marcela, who used to make this cake for me as a child.
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