Philip Khoury’s Victoria Sponge

Directions

• For the Sponge:
• Place an oven rack in the middle of the oven and preheat to 350°F/180°C. Line two 8-inch round springform pans with parchment paper.
• In a large bowl, gently whisk together the flour, cornstarch, superfine sugar, muscovado or brown sugar, baking powder, baking soda, and salt.
• Place the oil, vegan milk, vinegar, vanilla extract, and sweet potato in a blender and blend until smooth.
• Add the blended liquid to the dry mix and whisk until smooth.
• Divide the batter evenly between the lined pans. Bake for 18–20 minutes, or until the top is smooth and golden and springs back when lightly pressed.
• Cool the cakes in the pans on a wire rack. Then carefully run a sharp paring knife along the inside edge of each pan and gently release the cakes.
• Trim the domed top off one of the cakes to make a flat top (discard the excess). Place the trimmed cake on a plate, trimmed side up, for the base.
• Whisk the jam so that it’s soft and spreadable. Using a small palette knife, spread it over the base cake almost to the edge.
• Place whole raspberries along the perimeter of the base cake, leaving a raspberry-size gap between each one.
• Pipe alternating dots of the whipped cream between each raspberry. Then pipe it in a spiral in the middle of the cake and out to the edge so the cake is covered in a generous layer of whipped cream.
• Place the other cake, domed side up, on top and dust with confectioner’s sugar. Top with a single raspberry and serve immediately.
• For the Berry Jam:
• Mix the sugar and agar-agar together in a bowl. Add to a blender along with the berries and lemon juice and blend to a purée.
• Transfer to a saucepan and bring to a boil. Pour into a shallow container. Allow to cool to room temperature and then place in the refrigerator to set. When ready to serve, blend or whisk the jam until smooth.
• For the Thick Whipped Cream:
• Mix 6 tablespoonfuls of the sugar and the cornstarch in a small saucepan. Then add the vegan milk and vanilla bean paste, mixing well to combine. Bring to a simmer over medium heat, stirring constantly with a silicone spatula until thickened.
• Remove from the heat and let cool completely. Pour the mixture into a shallow dish, cover the surface with plastic wrap, and let sit at room temperature. It should be 59–68°F/15–20°C when used.
• Add the shortening and the remaining 4½ tablespoonfuls of sugar to a stand mixer fitted with a whisk attachment or to a large bowl and use electric beaters. Whisk until very pale and fluffy. Continue whisking while adding the cooled custard mixture a little at a time until it’s all incorporated. It will become fluffier and fluffier. Use immediately.