Dairy Free Vanilla Sponge
Dairy Free Vanilla Sponge
My absolutely favourite Christmas dessert is trifle, and despite making the fanciest of desserts all round the world in my previous job as a pastry chef, that is the one thing I crave every year for Christmas. I never make it any other time, but I definitely enjoy it then and for leftover Xmas breakfast on Boxing Day. But I can never find dairy free sponge for a quick trifle creation, which does irk me a bit! Feel free to let me know where you have found any in New Zealand. But for now, I make it. So I thought I would share the recipe in case anybody else is having the same problem, and can tolerate egg. Incidentally, I have made this egg free before by using chickpea brine, and while it’s not the same, it is definitely edible.
For this picture, I served the sponge with whipped dairy free cream (I use Alfalite Kreem as I can tolerate it, but for others, whipped coconut cream is really nice), and fresh raspberries from my garden. I’m going to use the rest in my trifle tomorrow!
- 8 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract with seeds
- 1 cup plain flour
- 50 g melted dairy free margarine (I use Nuttelex Buttery)
- Heat the oven to 180 degrees Celsius.
- 1. Place the eggs, sugar and vanilla in a cake mixer with the whisk attachment. Whisk at high speed until very thick, white and fluffy. I whisk mine for 8-10 minutes.
- 2. While the eggs are whisking, shake the flour through a sieve.
- 3. Line two medium cake tins or one large tin with baking paper, or grease and flour them if not using paper.
- 4. Very gently fold the flour into the egg mixture. I usually do this in thirds, being really careful not to beat the air out of the eggs.
- 5. Fold in the melted margarine.
- 6. Quickly pour into the tins and place in the oven. Bake until cooked through and golden brown. Mine took 15-20 minutes.
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