The original recipe for this used chocolate buttons (you can buy dairy-free chocolate buttons in white and milk chocolate in little packets from the Tesco Free From isle), but I prefer using jelly beans because I’m secretly a four year old child.
I like making this recipe x2 for a nice big momma thick cake if it’s for a birthday.
- 225g self-raising flour
- 4 tsp baking powder (instead of the normal 2 spoons, seems you needs to add an extra teaspoon for every 110g self raising flour if omitting eggs)
- 225g Dairy free margarine
- 225g caster sugar
- 225ml custard (I used Birds custard powder with soya milk)
- Strawberry Jam (quantity depending of preference of thickness of spread)
- Icing Sugar (quantity as with Jam)
- Jelly Beans (optional)
- Preheat the oven to 180C or 350F, gas mark 4. Grease two 18cm sandwich cake tins, line with greaseproof paper and lightly brush with oil.
- Sieve the flour and baking powder together into a bowl.
- Add the margarine, sugar and custard and whisk until thoroughly mixed. The mixture should fall slowly from a large spoon. Stir in one or two tablespoons of tepid water if necessary.
- Divide the mix between the two prepared tins, gently spread it over the base of the tins and level off with a knife. Place tins on the middle shelf of the oven and bake for 30 minutes or until firm and springy in the centre.
- Leave the cakes to set for 30 mins before running a knife around the tins to loosen. Turn the cakes out onto a wire rack, leave to cool.
- When cold, transfer one of the cakes, crust down, to a serving plate.
- Spread the base of one of the cakes thickly with jam and place the other cake on top, crust uppermost.
- Mix icing sugar as packet dictates or sprinkle with caster sugar for a lighter cakey taste. Serve and enjoy.
This recipe was adapted from a blog called something like ‘Pint Sized Pixie’? I lost the link but thankfully saved the recipe in my email drafts ;D I’ll try and make this soon so you can get some cheeky piccies and have a big food porn fap.