Victoria Sponge Cake

Victoria Sponge Cake is really nothing more than just jam between 2 layer of sponge. Strawberry jam is used in the traditional cake but I used cherry. My jar of cherry jam has been sitting on the counter top for months and I finally have a good use for it.

I think the use of textured soy protein (TVP) helped kept the cake moist. Its ability to absorb moisture is the secret I suppose. The sponge was a little denser than what I expected but still good. Need to gifure out how to allow the cake to rise more.

Taste-wise, delicious. I wanted the cake to last forever. At the start, I ate the cake like a normal person, using my utensil, sticking it into the side of the cake, take a small slice and then place it into my mouth. But then, I felt that the cake would be gone way too quickly. Hence, I spit the two cake layers and ate each layer separately. So now I could savour the cake twice as long. nice.

I sort of followed the measurement from here.
50g chickpea flour
32g atta (pillsbury)
30g grounded TVP (so it resembles flour) (a total of about 5/6 cup flour)
2 tbsp baking powder
150g cauliflower, cooked and mashed
1/2 tsp stevia
3 tbsp almond milk
1tsp vanilla
2 egg whites -peaked
28g cherry jam
-combine everything except for the whites and jam. (may need to add a tiny bit of water)
-fold in the egg white. Batter should be able to hold up its form a little
-transfer to a 7inch pan
-bake at 170degreeC for about 30 minutes. cool
-slice cake in half, spread with jam and place cake back together. eat

splitting the cake for longer enjoyment

eaten with smoked fish kegegee and bonito braised vegetables...