Battenburg
SERVES 10-12
For the sponge
Vegan butter, for greasing
225ml soya milk
1tbsp apple cider vinegar
235g plain flour
210g caster sugar
1tsp bicarbonate of soda
½tsp salt 90ml vegetable oil
1tbsp vanilla extract Grated zest of
1 lemon Pink and yellow food colour
For the buttercream
125g vegan butter
250g icing sugar
1tsp vanilla extract
450g block of vegan marzipan
Preheat the oven to 200°C/Gas Mark 6. If you have a 20x25cm Battenberg tin, grease it with butter and line with baking parchment. If not, use a brownie tin of the same size and cut a piece of cardboard the same length as the long side of the tin. Stick the cardboard down to the centre of the tin with sticky tape, then grease and line each side with baking parchment –
