Venturing into the world of vegan baking, this was a surprisingly lovely sponge
Set oven to 180 celsius.
Line, grease and flour two cake tins (I used 20 cm)
Sift 400g self-raising flour, 1 1/4 tsp bicarb of soda and 250g of caster sugar into one bowl.
Whisk together 115ml rapeseed oil (or flavourless oil of your choice), 400ml dairy-free milk, 3 tbsp of golden syrup and 2 tsp of vanilla extract in a small bowl.
Pour the liquid into the dry mixture and whisk for about 2 minutes, until think and creamy and no lumps.
Share the mixture evenly between the two tins and bake for 35 - 40 minutes until risen and a skewer comes out clean.
Leave to cool for a little while before removing to a wire rack to completely cool.
Once cool, add the filling and decorations of your choice. Great for a kids birthday cake.
Added by: Clare Seek
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
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The Shipton Millers