Supplies
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
- Whisk together dry ingredients, add wet ingredients and whisk until lump free.
- Divide into 6 bowls and add vegetable and fruit juices / extract to colour the mix.
- Pour into baking trays. Use baking strips to minimise browning. Bake at 190°C for 15-20 minutes.
Mango Jelly
- Place puree in a small saucepan and gently warm.
- Pre-mix pectin and caster sugar and add to warm puree.
- Bring to a boil.
Honeydew Jelly
- Place puree in a small saucepan and gently warm.
- Pre-mix pectin and caster sugar and add to warm puree.
- Bring to a boil.
Kiwi Jelly
- Place puree in a small saucepan and gently warm.
- Pre-mix pectin and caster sugar and add to warm puree.
- Bring to a boil.
Blueberry Jelly
- Place puree in a small saucepan and gently warm.
- Pre-mix pectin and caster sugar and add to warm puree.
- Bring to a boil.
Vanilla Chantilly Buttercream
- Add butter, icing sugar and vanilla and whisk with an electric mixer.
- Add milk gradually as you whisk.
- Whisk until incorporated and smooth.
- Cover cake completely.