One Year in Business Birthday Cake Recipe

This is a super simple vegan cake that I think works nicely as part of a dessert spread for a party. I think there is something charming about a simple, classic cake. And what could be more classic than vanilla sponge with raspberry jam filling?

1. Prep two 8-inch cake tins by brushing with a little oil and placing a piece of reusable greaseproof in the bottom.
2. In a large bowl, measure 370 grams of self raising flour, one teaspoon each of salt, bicarbonate soda and baking powder, 260 grams of caster sugar. Give that a good stir to make sure it’s all evenly distributed.
3. To 230mls of oat milk add 30mls of vanilla essence. And 180 grams of melted margarine, give it a good whisk.
4. Pour the wet ingredients into the dry all at once, stir slowly first to fold the dry, into the wet. Then stir more quickly to make sure there are no large lumps. Add one tablespoon of cider vinegar and mix it in well, you’ll end up with a fairly runny cake mix.
5. Pour into the tins you prepped, earlier, dividing the mix evenly between the two.
6. Bake at 170 Celsius for 25 to 30 minutes until golden brown on top.
7. In the bowl of a stand mixer measure 100 grams of aquafaba and 1/4 tsp of cream of tartar. Whisk on high speed until it forms firm peaks. This will take about 10 minutes.
8. Meanwhile, in a small saucepan measure 250 grams caster sugar and 60 mls of water. Bring to the boil and allow it to bubble until it reaches a temperature of 115 degrees Celsius. Do not take your eyes off the pan and never stir it either.
9. With the mixer on low speed slowly and carefully pour the sugar into the aquafaba. Increase the speed to high and continue whisking until the side of the bowl, no longer feels hot. If you’d like to add food colouring. Now is the time.
10. Continue whisking ‘til the bowl is cool to the touch. Optionally add 1 tsp of freeze dried raspberries.
11. Sift in 250 grams of icing sugar. Mix on slow speed for another minute.
12. Remove the sponges from their tins by running a palette knife around the edge and firmly tapping the bottom. Place upside down on a 10 inch cake board. If the sponge isn’t flat trim the dome top by carefully sawing with a bread knife, as you turn the cake on a turntable. Once the sponge is sitting evenly, remove the greaseproof and generously heap raspberry jam on top. I prefer seedless jam for cakes but it’s up to you. Spread the jam around in an even layer with the back of a spoon.
13. Take the second sponge from the tin, remove the greaseproof and place on top. No need to trim this dome, unless it’s really lopsided.
14. Spoon a good heap frosting on top of the cake. Use a palette knife to spread the frosting in a thin layer. Starting at the top in the centre, push the frosting outwards and down the sides until the cake is covered in a thin layer of frosting. This is the crumb coat. Generously spoon, the remaining frosting on top, and repeat the process of covering the cake, adding texture as you wish. Optionally, toast the frosting using a pastry torch. Even without toasting this frosting will set up with a crisp outer skin.
15. Sprinkle with rainbow sprinkles, some of which will bounce off but don’t worry about that.
16. Put your cake onto an attractive cake stand or a plate, and voila, it’s time to party.