Cochie Softy Victoria Sponge

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500g Self raising flour

500ml Rice milk ( or any other dairy-free milk)

1 tsp. baking powder

300g castor sugar

200ml sunflower oil

300g Strawberries - finely chopped




250g Icing sugar

1 tub of Cochie Softy Original



  1. Mix the flour rice milk, baking powder, strawberries and castor sugar with a whisk until no lumps are left.
  2. Grease the 20 inch round baking tin with sunflower oil and pour in mixture.
  3. Place into a preheated oven for 30 minutes at 180 degrees.
  4. While the cake is in the over, combine icing sugar and Cochie Softy Original and beat together until creamy icing is achieved. Add more icing sugar upon taste, if necessary.
  5. Remove from the oven, and remove cake from the tin and leave to cool on a cooling rack for half an hour.
  6. Cut the cake horizontally and gently spread icing across one side of the cake, placing the other half of the cake on top upon completion.
  7. Top the cake with icing sugar and fresh strawberries


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