Vegan Meringue Berry Sponge

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    951

A fluffy sponge cake topped with marshmallow-y meringue, whipped cream and fresh berries. We have used a mix of strawberries, raspberries, blueberries and cherries. For the topping, use a seedless strawberry jam.

recipe updated 9 Mar. 2026

Ingredients

  • Soy milk icon
    Soy milk
    400 g
  • Apple cider vinegar icon
    Apple cider vinegar
    40 g
  • Plain flour icon
    Plain flour
    400 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Salt icon
    Salt
    1 pinch
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 teaspoon
  • Caster sugar icon
    Caster sugar
    550 g
  • Sunflower oil icon
    Sunflower oil
    300 g
  • Vanilla extract icon
    Vanilla extract
    5 ½ teaspoons
  • Cream of tartar icon
    Cream of tartar
    ½ teaspoon
  • Xanthan gum icon
    Xanthan gum
    ½ teaspoon
  • Strawberry jam icon
    Strawberry jam
    85 g
  • Lemon juice icon
    Lemon juice
    1 tablespoon
  • Mixed berries icon
    Mixed berries
    as needed
  • Vegetable whipping cream icon
    Vegetable whipping cream
    200 g
  • Icing sugar icon
    Icing sugar
    80 g
  • Aquafaba icon
    Aquafaba
    320 g
  • Strawberries icon
    Strawberries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Prospero
  • kCook icon Saucepan
  • kCook icon Jug
  • kCook icon Medium bowl
  • kCook icon Traybake tin, 25 cm x 20 cm

Step preview

  1. Making the sponge:
  2. Preheat the oven - 180ºC
  3. Line a traybake tin with parchment paper
  4. Fit the K-Beater
  5. Add the ingredients into the appliance bowl
  6. Mix by hand until combined and let rest - 5 minutes
  7. Then sift in the next ingredients
  8. Then add the next ingredients and fit the splashguard
  9. Mix until combined - about 2 minutes, speed Min
  10. Pour the batter into the prepared traybake tin
  11. Bake until a skewer inserted comes out clean - 30 minutes, 180ºC
  12. Remove from the oven and let cool in the tin - 10 minutes
  13. Transfer the cake to a cooling rack and let cool completely
  14. Making the meringue:
  15. Add aquafaba into a saucepan
  16. Heat until reduced by half - medium heat
  17. Transfer the meringue into a jug and let cool
  18. Preheat the oven - 130ºC
  19. Clean and line the traybake tin with parchment paper
  20. Clean the appliance bowl and fit the Whisk Tool
  21. Add the cooled aquafaba and the next ingredients into the appliance bowl, fit the splashguard
  22. Whisk until foamy - about 1 minute 30 seconds, speed Max
  23. Then add sugar gradually, a few tablespoons at a time, when the machine is running
  24. Whisk until thick and glossy - about 3 minutes, speed 4
  25. Transfer the meringue into the tin and level with a spatula
  26. Bake until set and dry - 50 minutes, 130ºC
  27. Making the topping:
  28. Add the ingredients into a clean bowl, mix until coated and set aside
  29. Making the filling:
  30. Clean the appliance bowl and fit the Whisk Tool
  31. Add the ingredients into the appliance bowl, fit the splashguard
  32. Whisk until soft peaks have formed - about 1 minute, speed Max
  33. Gently spoon a thin layer of the whipped cream onto the cake
  34. Then add a layer of sliced strawberries
  35. Place the meringue on top
  36. Then spoon the rest of the cream
  37. Top with the berry mixture
  38. Serve
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