In the UK the upcoming weekend will celebrate The Queen’s Diamond Jubilee. Queen Elizabeth will be celebrating 60 years on the throne of the United Kingdom. Good for her, but it also means bumper bank holiday for the rest of us!
Lakeland sent me their Victoria Sponge Surprise tin as well as the flags and napkins. In the UK holidays are celebrated with big street parties. I live in an unfriendly block of flats so I’ll be heading over to a friends house for cake and Jubilee themed games.
Since I already used British strawberries in homemade jam I bought some blackberries and filled my cake with a dairy free mousse. Fill it with the fruit mousse of your choice. If you can eat cream than use lots of delicious double cream!
300g silk tofu, drained
1/4 cup sugar
1 tbs vanilla
175g unsalted butter, at room temperature
175g caster sugar
1 tsp vanilla
1 tsp baking powder
175g self raising flour
- Make the mousse. In a blender pulse the tofu, sugar, vanilla and blackberries until smooth. Pour into a bowl and place in the fridge overnight (it will only have the consistency like pudding not super firm).
- Make the cake. Grease and flour the surprise tins. Preheat the oven to 350 F/180 C. In the bowl of a electric mixer cream the butter until light and fluffy. Pour in the sugar and mix until nearly white.
- Add the eggs one at a time, beating after each. Add the vanilla. Stir in the baking powder and flour with a wooden spoon until combined.
- Split the mixture between the two tins and bake for 20-25 minutes until golden on top. Place on a cooling rack. Remove from tin once cooled.
- Once completely cool fill with the mousse and place the second round on top and dust with icing sugar.
Thanks to Lakeland for my Jubilee baking gear