300mlvegan whipping cream, cold(I used Nature's Charm)
200gmixed fresh fruit of your choice(I used strawberries, raspberries, blueberries, kiwi, mandarins, peaches and pineapples)
For the vegan vanilla sponge cake:
Pre-heat the oven to 160°C/320°F. Grease and line a 20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) non-stick baking tin (or 9" x 4"-deep square) with oil and baking parchment. Leave an overhang at either side to lift the cake out easily later.
In a jug, whisk together the plant milk, lemon juice, vanilla extract and almond extract. Allow to stand for 10 minutes and then whisk in the oil.
Combine the remaining dry ingredients for the sponge in a large bowl.
Add the milk and oil mixture to the dry ingredients. Whisk until smooth, about a minute. Do not overwork the batter.
Pour the batter into the lined tin and rasp the base of the tin on the worktop a few times to remove any air bubbles. Bake for 40-45 minutes until a wooden skewer inserted into the centre comes out clean. This cake will not brown too much.
To decorate the cake:
Whip the coconut cream with some sugar. Refrigerate. Prep the fruit. Wash and dry all the berries, slice the pineapples, kiwis and peaches and drain the mandarins (I used tinned so drained the extra water, but you can also use fresh). Keep the fruit covered in a large plate in the fridge.
Allow the cake to cool in the tin for 15 minutes and then carefully run a knife around the edges. Lift the cake out using the overhanging baking parchment. Allow to cool completely on a wire rack.
Once cool, brush the cake with the warm jam and top with whipped cream. Decorate with fresh fruit and chocolate curls.
HOW TO STORE THIS CAKE:Keep the cake covered and refrigerated for up to 2 days. Remove the cake from the fridge 1 hour before serving to allow it to come to room temperature. Slice and serve.