Following on with my strawberry theme thanks to the ton of strawberries that Gem and I picked the other day, I felt that a vanilla cake recipe was needed on my website. Admittedly I’m a vanilla-over-chocolate kind of gal and have been wanting to get a vanilla cake up for ages.
So, I know this looks like a victoria sponge and I guess it probably could be a paleo version but to be fair it is not as light and fluffy as a traditional sponge. Not that is is very dense but in my opinion if I was going to label it a victoria sponge then I would like it lighter and more sea sponge like. I hear you asking why I did not persevere until the perfect light fluffy sponge was achieved, well truth be told I actually prefer a heavier denser cake to a light fluffy almost not there cake. I feel that when I do indulge in a slice, I’d like it to be about the cake and not about the topping. The cake flavour should be so incredible that it should not actually require an icing and not the other way around. If I were to label this cake, it is more on the madeira cake spectrum than a victoria sponge….but actually who the hell cares as long it tastes awesome, right??!!
The cake recipe is really versatile and can be used for cupcakes, as a base for trifle or pretty much any recipe that calls for a simple vanilla cake. The jam is easy to prepare and any leftovers can kept in the fridge for a midnight snack with cashew butter. The whipped coconut cream is just heavenly and delicious – enough said…just give it a go!
Disclaimer – in these images I used raw unpasterised fresh cream from the farm stall, a treat that is hard to find so I jumped at the opportunity. The choice is entirely yours as it does not change the fact that the cake is utterly delicious served with raw cream or coconut cream.
Combine all the ingredients except the lemon and strawberries in a sauce pan and give everything a good stir to incorporate the gelatin so it does not become lumpy.
Add the strawberries and lemon halves
Turn the stove to a med heat.
Leave the jam to bubble away stirring regularly until the juices have reduced and turns to a jam consistency - if needed turn up the heat to achieve a good bubble. (It goes through stages where it looks really pale and the strawberries almost turn white, just keep going it eventually caramalises and turns a beautiful red colour, will take about 20min).
Remove the lemon.
Transfer to a glass jar and leave to cool in the fridge.
Preheat the oven to 170ºC.
Prepare two sandwich baking tins.
Whisk the separated egg whites until stiff and firm and set aside.
Whisk the egg yolks, sugar, coconut oil, milk, water, vanilla and apple cider vinegar together.
Sift in the cassava flour and bicarb.
Spoon in the whisked egg white and mix gently.
Equally transfer the batter to the two sandwich tins and bake for 30min or until golden brown and a toothpick comes out clean.