Ingredients

• 75g Nondairy Butter
• 75g Vegetable Shortening
• 550g Plain Flour
• 350g Golden Caster Sugar
• 2 teaspoons Baking Powder
• 2 teaspoons Bicarbonate Of Soda
• 1 ½ teaspoons Salt
• 150g Mild Olive Oil
• 400g Unsweetened Almond Milk
• 3 tablespoons Vanilla Extract
• 2 teaspoons Apple Cider Vinegar
• 300g Icing Sugar
• 2 teaspoons Vanilla Extract
• 1 pinch Salt
• 100g Raspberry Jam
• Icing Sugar as needed
• Strawberries as needed
• Blueberries as needed

Tools

• Oven
• Parchment paper
• Cooling rack
• Chef Patissier XL
• Sandwich tin - 20cm (8")
• Easywarm bowl
• Work surface
• Serving plate
• Piping bag

Method

1. Pre-heat oven - 180°C
2. Grease and line 2 clean sandwich tin with parchment paper then set aside
3. Attach K Beater
4. Add plain flour, golden caster sugar, baking powder, bicarbonate of soda and salt to the EasyWarm Bowl
5. Mix with splashguard fitted until combined - approx 20 sec, Speed Min
6. Then add mild olive oil, unsweetened almond milk, vanilla extract and apple cider vinegar to the EasyWarm Bowl
7. Mix with splashguard fitted until combined - approx 1 min, Speed Max
8. Divide content of EasyWarm Bowl between 2 sandwich tin evenly
9. Spread until level
10. Bake until golden brown - 30 min, 180°C
11. Remove from oven and let cool - approx 5 min
12. Turn out onto cooling rack and let cool
13. Clean EasyWarm Bowl
14. Attach Creaming beater
15. Add nondairy butter, vegetable shortening, icing sugar, vanilla extract and salt to the EasyWarm Bowl
16. Mix with splashguard fitted - approx 1 min, Speed 4
17. Chill in fridge and continue
18. Transfer one sponge to work surface
19. Use a knife to level the top of one of the sponges
20. Transfer sponge to serving plate
21. Transfer content of EasyWarm Bowl to piping bag
22. Pipe content of piping bag onto sponge
23. Spread carefully until level
24. Add raspberry jam to the sponge
25. Spread gently until level
26. Chill in fridge until firm - approx 20 min
27. Remove from the fridge
28. Place the remaining sponge layer on top
29. Dust with icing sugar
30. Decorate with strawberries and blueberries
31. Serve

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