 We've been massaged for this! Mate, we wouldn't even get to the starting point. Guess who's back, guess who's back, guess who's back, guess who's back, guess who's back. Hi guys, welcome back to my channel. Today I have brought my sister Emma to help me bake a vegan green-free sponge cake. It says Victorian cake but we're just going to just call it sponge because our level of cooking is like here and the level that we're trying to aim for is like up here. And mine's all the way here. So we're going to see how it goes. It's all going to do before and after. Try and copycat this recipe and see if it turns out the same. So hopefully fingers crossed it goes well. So to start off with I have just buttered like with nutlets and just put some baking paper on the bottom of our tray because they are a little bit dirty. I'm not going to lie they're old. So we just thought we'd do that. I was supposed to tell people that! That's why we do it to hide it! So first we're going to preheat the oven. So we're going to start off by measuring two cups of green-free flour. That's so... How are you going to measure that out? Oh gosh I just built it everywhere. Ahhhh! I'll chew. That's good. Oh perfect, perfect amount. Alright, the flour is done. Next we need one teaspoon of xanthium gum. Right, yep. Do you want to put some music on? No. Shut down! So we need two thirds of a cup of granulated sugar. Which is that one, plus the sugar. Do you want to put two thirds of a cup in here? There's a good green here. Sugar is a good thing. It does not have any glutinous. There's also a hell of a lot of sugar in here. Two thirds, two of those, yeah. Holy catarines! Black catarines but crackin'. Pinch of salt. You want to do the pinch or do the pinch? Not a bit! When I say pinch it's just like... Oh, my actual pinch. Two teaspoons of baking powder. Two! Now you put water in the chai ingredients. Two teaspoons of baking soda. I'm going to be the sister. Yes. I'll call something of you. And then the zest of one lemon. Which is actually a nice cup of soda. Oh, that's when you scratch it off. Yeah, you want to do that? Yeah. You know how I do that? Master chef. Master chef has helped me so much. Oh, it's too regret. I regret taking on that job. They make it look so easy on Master Chef. They're just like... Because they have strong hands for all the resting. She's left like half of the lemon zest, if you can see. Half of the lemon zest. Half of the lemon zest is still on the spatula. Look at that. Half of it still remains. You need to wipe that off. But how do professionals do it? They don't leave half of the lemon zest. Yeah, they do. Let's see. Whoa, whoa. Sorry. Yes, girl. See what happens when we cook with this. She takes over all the duties. This is going to take a course to be vaccine. So what we have to do next is just make, like, sift it through. So sift the dry ingredients into the bowl. So you can sort of evenly distribute it throughout the mixture. Voila, that's done. So the sieving's done now. So now I'm going to move on to the wet ingredients and start stirring that through. And then I think you can bind them after that. You sifted. Yeah, you left. I have to do the sieving job for you. I'm going to bind. M's back now, so now we're going to move on with the cream. And she sifted. Mix all the wet ingredients together and then add them to the dry ingredients. Coconut cream. Coconut cream. I think we need vegetable oil. Don't say to use vegetable oil, but we decide to use coconut oil because that's my favorite one to use. I love coconut oil. It's a fave of mine. And I thought it would go well with the coconut cream. Compliment it well. So I think we need to melt the coconut oil because otherwise it's going to be hard in the ingredients and that won't be very nice. Yeah, in the same time we do so much here. You can do the wet ingredients. You can trim it in same way. You're a good company. The company is that with what? He's not a company. I'm here to learn how to cook better. I'm the wrong person to teach you how to master chef skills. So one and a third cups of almond milk is going to go in the bowl. Where's the kipch? And then we need two teaspoons of lemon juice. So we need to squeeze the lemon afterwards as well. I actually hope this turns out so good because I'm going to be eating so much. I want it to be super fluffy. Hopefully it's crusty guys. Otherwise it's going to be like a deflated sponge cake. That's why I'm kind of thinking like a burnt, flat, not nice cake. You have really high hopes for us. I think sponge cake was going to be too over. Too advanced. Too advanced. We should have tried a normal cake. She's got brownies. My big cute baby is jammy. What are we doing next? We need to squeeze this lemon and put two teaspoons of lemon juice in it. Squeeze it. Squeeze the lemon. I'm so late on that joke. I said it like five times. You're so sad. I don't mean to be. I'm sorry. This is how I live every day. It's shredding me. I feel like it's actually not what it is. I get shredded most of the time. That's true. Do I have two of these? Yeah. Two of those. Two teaspoons of lemon juice and two teaspoons of vanilla extract. We should have. You know how we said we had enough vanilla extract? We did not. We have like one teaspoon worth. It's going to get down to the nail. The one tip I learned through school was to clean up Etsy guys. That's the only thing I learned in free tech and hospitality. Is that like from friends? They're like stirring, stirring, stirring. They never let it settle. Oh, in the coffee. Constantly keep it moving. Stir and drink, stir and drink. Never let it settle. That's our wet ingredient going well. I think that's enough. So you can put it into the jar and drink it. It's solidified as you see. That's all right. Just pop it on in. So you mix that. Just make sure there's no clumps. So you don't want any flour clumps in it. That is a beautiful job done by M. I know. Thank you. It's so modest. A rose here. So we're going to pop that. So all the lumps of the flour are gone, which is what you want. And then we're going to pop that into these two baking tins. I see you guys threw it evenly and pop them into them. So we're going to do that now. I feel like you've done a lot on this one and then none on the other one. It's just because I spread it. That's why it just looks like this. Look, look, look. I just spread it. Because M didn't even it out, probably have to scoop some back into the side. So we've done our best to make it as evenly as possible. I mean. Now we're going to pop them into the oven just over there. Do you want to pop them in the oven? Yeah, if you open it. Yeah, cool. Thank you. Okay. All right. So put one on the bottom, one on top. And start that timer. For 35 minutes, just put the timer on and the time starts now. It says for 35 minutes or until golden brown on top and spring you to the touch. So when you insert a toothpick and it comes out clean, you know it's ready. All right. So they're done now and they look lovely golden brown. We tested them with a fork. Yeah, they do look really good. Actually, they look perfectly done. This one looks perfect. Look, that one looks so good. I put, sorry, it's at fork marks. No, that's good. So we tested them and the fork came out clean. So now we're just going to let them cool. But it's said that you need to take them out of the, like the pan straight away otherwise because sponge cakes tend to get condensation on them and make them go really wet. So we're going to pour them out and put them onto a cooling rack so they can dry, like cool down properly without like getting moisture on them. Take it off the rack. Oh, good. That turned out well. So we're going to let them cool on the drying racks for a bit until they're nice and cold before we put the whipped cream on top of them. So don't do the whipped cream now. Yeah. Yeah, we'll do the whipped cream now. So Em had the small idea that we should change into our onesie. So we're going to do that because it's freaking freezing over here. It's so cold. It's so cold. So we're going to do that now. So ready. One, two, three. Oh, wow. I need two cups of coconut cream. We're going to open it. Ah, there we go. Oh, the good stuff. That's cool. It looks like yogurt. It's like so, it's so stuck it won't come out. Oh, there it'll go. One cup of powdered sugar. Ah! Two teaspoons of vanilla extract. That was a whisk and tilt. Love it. We're totally needed a bigger bowl. You too. Ready? One, two, three. You go, girl. Take two. So we've just popped it in the fridge for an hour or so just to help it to thicken. And then we're going to take it out again afterwards and whisk it again to help it thicken up a bit more. So our cream is a little bit watery. So we're going to try and thicken our cream with some aerobics. I don't know how it's going to go. But it's just because we, well I mistakenly forgot to separate the milk and the cream. So the milk is with the cream so that's why it's a little bit watery. But eh, well, it's less of a line for next time. It's just liquidness. It won't thicken. That's as good as it's going to get. How do you know? We just put flour in it. We just put the milk in there so it won't thicken like it would. So that's as good as it's going to go. Oh, we butch this. The cream's always the hardest part though. No, I mean it's this whipped cream like no dairy-free people do. Put the strawberry jam on. So the lesson to learn from this is to actually freeze your stuff. Yeah, freeze the night before, separate the cream. And we're just going to pop it on and then put the berries on. Why are you doing that? It's added. Why are you not? We've got all the pieces together. Yeah, it's a bit of salt. That's totally not how the saying goes. I'm going to skip. But save some just a little bit for the top. Okay. Well, it looks actually good with berries in it. It actually makes it look pretty and not just white. Actually, it looks kind of good. Play with some. How do you want your berries in the middle? I'm going to pour the icing on. Hold on. I'm going to pour it all on the top. Sauce, hold on. Yeah, that was all there. That was my bird. Like, you know the snow? Put it on top of it? You just missed this whole side of the cake. You got all this side. It's covered in mush. It's a sponge cake. And you know... What do you guys recommend? The deciding moment is actually tasting it. Yeah, okay. I'm going to eat it. Well, can we cut it? You can eat it. Just in half? Yeah. Oh, no, Ness. It's too sucky. Oh, look. Oh, Ness. Ness, look at this. Oh. I'm going to leave mine on you. I don't know how Isabella does it. Well, I guess it would have worked out if we didn't have gross cream. All right. We're going to do our moment of truth. Do you want some more gin? I need more cream. Give me more cream. I could just dip it in. All right, nice. It actually tastes nice. It's good with more gin. Just like picking out and eating, like... Just a half a cake each. Right, so that was our video, guys. I hope you enjoyed it. There's a lot of laughs on this end. It tastes actually good. So that's a win in itself. I feel like we failed on the cream front. And the cream is really rich on you guys. The cream is down. But otherwise it turned out really well. The gin was good. The berries were good. The cake was good. Just the cream needs a bit of work. Yeah. If you guys liked it please give it a thumbs up and if you want to see more videos like this in the future just share a yes or no below, otherwise I wish you all a great day and we'll see you in my next video.