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)
In another post I talked about how exciting it was to have been published in Vintage Life magazine and that I was looking forward to being published again. The new issue was released on 28th of this month and I was really excited to see my next recipe in print. Sadly, there was a bit of a mix up with the articles I had provided them with so what you've got in this months magazine isn't quite right... What you should have got was a red velvet cake. What you actually got was my orange cake with the red velvet photographs. Oops! Hopefully, everything will be rectified for the next issue I'm in (December), but what I thought I would do is give you the orange recipe with the correct photos in this blog. Hopefully you have gone out and bought the magazine (and I can't thank you enough if you have) so you can still make a delicious gluten-free version of an original 1933 recipe and hopefully, the method gives you enough direction for decorating your finished bake. I also hope you enjoyed the article itself. I do love a bit of social and food history!!
Apologies for any confusion caused and I do hope you'll subscribe to the magazine for more of my work.
So, here is the recipe:
KC ORANGE CAKE
For the Cake:
125g unsalted butter, at room temperature
240g caster sugar
125ml orange juice
Zest from 1 orange
340g gluten free self-raising flour
1 teaspoon gluten free baking powder
½ teaspoon course sea salt (if using table salt use a ¼ teaspoon)
125ml milk of your choice, at room temperature
For the Filling:
4 tablespoons cornflour
60ml cold water
250ml orange juice
Juice of half a lemon
160g caster sugar
1 egg, lightly beaten
1 tablespoon butter
¼ teaspoon course sea salt (use a pinch if using table salt)
It was great to meet so many people and I hope I managed to answer all of your questions, I am always available to answer any queries you may have about baking or a gluten-free diet in general, so please don't hesitate to drop me an email or contact me via the website or any of my social media pages. I want to make baking inclusive to everyone, why else do you think I chose the tagline "Let Them All Eat Cake"!?
I am also so excited to confirm that I will be back at Foodies Festival doing more demonstrations which is truly and honour and a thrill. You can catch me in Newcastle on the 3rd and 4th June. You can book tickets here if you would like to attend. Foodies is such a fun day out, it's family friendly and dogs on short leads are welcome too - great for us as we aren't allowed to turn up now without Butch!
A few people have asked me if they could access my recipes on the website, and eventually I promise I will have a recipe section on the site, but for now, if you don't mind, I will share them here on the blog.
The Victoria Sponge was one of the first recipes I mastered before going gluten free and it was super important to me to ensure I created a gluten free version that was as special as the wheaten version that become my speciality. As a retro girl, the Vicky sponge is incredibly close to my heart as something vintage and also as something that is incredibly versatile, it can be changed up in an instant with various flavours or different toppings, it really is my favourite cake.
So without further ado, here is my recipe for a gloriously glam gluten-free Victoria Sponge
For the cake
200g gluten free self raising flour
225g soft unsalted butter
225g caster sugar
1-2 tsp vanilla extract
2-4 tbsp whole milk (or milk substitute)
For the jam
150g fresh raspberries
1 tsp caster sugar (use more if you like a sweeter jam)
1 tbs fresh orange juice
For the American buttercream
150g soft unsalted butter
300g icing sugar
1 tsp vanilla extract
10 - 40 ml whole milk (or milk substitute)
I hope you have a go at this cake and please do give me your comments! If you have any questions about the recipe, please don't hesitate to ask!
KC Orange Cake
Cinnamon Buns 2.0
Easter Spiced Cupcakes
Chocolate & Raspberry Brownies
Banana, Coconut & Chocolate Loaf
Blueberry & Cinnamon Muffins