Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of two 20cm loose-based sandwich cake tins with baking paper.
Beat the butter and vanilla sugar with an electric whisk for 5 minutes until pale and fluffy. Add the eggs, one at a time, whisking in between, then fold in the vanilla, flour and baking powder, along with a pinch of salt. Divide between the tins and bake for 20-25 minutes or until risen and lightly golden – they should spring back when gently pressed. Cool in the tins for 10 minutes, then transfer to a cooling rack and leave to cool completely.
To make the buttercream, mash the butter with half the icing sugar in a bowl until it forms a paste, then add the remaining icing sugar and beat with an electric whisk until very pale and airy. Whisk in the vanilla and add 1 tbsp of just-boiled water to loosen, if needed.
Sandwich together the cooled cakes with a quarter of the buttercream and put on a plate or cake stand. Spoon the remaining buttercream onto the top of the cake, then work it down the sides using a palette knife. Smooth over the top and sides with a cake scraper or palette knife. Or, for a neater finish, use half the buttercream for a thin crumb coating, chill for 10 minutes in the fridge, then add a neater, second coating over the top for a smoother finish. Decorate with fresh flowers or sprinkles, if you like.
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