VE Day Cake
This recipe is inspired by the cakes that would have been eaten on VE Day. Communities would have saved up their rations and shared them with their neighbours in order that a food-filled celebration could take place. Though the years following VE Day would mean austerity for all, the street parties that took place on this day were at least for this one day, filled with food, love and laughter.
Eggs had been rationed so much that they couldn’t be used, so I’ve done the same here. This cake is easily made vegan by replacing the butter with a vegan alternative and plant-based milk is also very easily substituted. I would suggest oat.
I made a video of the making of this cake which I have included below. Enjoy. Make the cake, don't worry that it doesn't look pretty - it's not meant to, just celebrate VE Day and don't forget all those we lost during WWII.
MAKES 1 x 20cm SPONGE
PREP TIME: 10 minutes
COOKING & COOLING TIME: 1 hour
For the sponge:
110g sugar (caster or granulated will work here)
50g soft unsalted butter
½ tsp vanilla extract
125g gluten free plain flour
100ml whole milk
½ tbsp apple cider vinegar (or use white wine vinegar if you don’t have cider)
15ml hot water
1 tea bag (I use earl grey, but English Breakfast will work too)
1 tsp bicarbonate of soda
½ tsp baking powder
¼ tsp xanthan gum/psyillium husk
For the icing:
200g icing sugar, sieved (sorry)
Lemon juice (fresh or plastic whichever you have)
Small cup of black Tea (whichever you used in the sponge)
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