Ingredients

White Vanilla Sponge

  • 800g plain flour
  • 700g caster sugar
  • 30g baking powder
  • 5g salt
  • 300ml canola oil
  • 800ml milk (Philip uses oat milk)
  • 15ml vanilla paste

Mango Jelly

  • 25g mango puree
  • 25ml orange juice
  • 20g caster sugar
  • 2g pectin NH

Honeydew Jelly

  • 25g honeydew puree
  • 25ml orange juice
  • 20g caster sugar
  • 2g pectin NH

Kiwi Jelly

  • 50g kiwi puree
  • 20g caster sugar
  • 2g pectin NH

Blueberry Jelly

  • 50g blueberry puree
  • 20g caster sugar
  • 2g pectin NH

Vanilla Chantilly Buttercream

  • 800g vegan butter
  • 800g icing sugar
  • 1/2 tbsp vanilla paste
  • 150ml plant milk

Steps

White Vanilla Sponge

  1. Whisk together dry ingredients, add wet ingredients and whisk until lump free.
  2. Divide into 6 bowls and add vegetable and fruit juices / extract to colour the mix.
  3. Pour into baking trays. Use baking strips to minimise browning. Bake at 190°C for 15-20 minutes.

Mango Jelly

  1. Place puree in a small saucepan and gently warm.
  2. Pre-mix pectin and caster sugar and add to warm puree.
  3. Bring to a boil.

Honeydew Jelly

  1. Place puree in a small saucepan and gently warm.
  2. Pre-mix pectin and caster sugar and add to warm puree.
  3. Bring to a boil.

Kiwi Jelly

  1. Place puree in a small saucepan and gently warm.
  2. Pre-mix pectin and caster sugar and add to warm puree.
  3. Bring to a boil.

Blueberry Jelly

  1. Place puree in a small saucepan and gently warm.
  2. Pre-mix pectin and caster sugar and add to warm puree.
  3. Bring to a boil.

Vanilla Chantilly Buttercream

  1. Add butter, icing sugar and vanilla and whisk with an electric mixer.
  2. Add milk gradually as you whisk.
  3. Whisk until incorporated and smooth.
  4. Cover cake completely.