Victoria sponge

Ingredients

serves 16

• 585g self-raising flour
• 400g granulated sugar
• 40g cornflour
• 1½ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 750ml soya or oat milk
• 310ml vegetable oil
• 5 tbsp apple cider vinegar
• 4 tsp vanilla extract
• 6 tbsp strawberry jam filling (see recipe)
• 8 large strawberries, halved
• 250g whipped cream filling (see recipe)
• 1 tsp icing sugar for dusting

Directions

1. Make the strawberry jam filling.
2. Preheat the oven to 180°C. Prepare two 20cm round cake pans. Prepare another cake pan or muffin tin for the extra batter (can be frozen in an airtight bag for up to three months).
3. In a large bowl, mix together the flour, sugar, cornflour, baking powder, baking soda and salt.
4. In a measuring jug, whisk together the milk, oil, vinegar and vanilla extract.
5. Add the wet ingredients to the dry and mix until combined. Divide the batter evenly between the prepared cake pans and bake for 35 minutes,until a skewer inserted into the centre comes out clean.
6. Leave to cool for 10 minutes, then gently remove from the pans and leave to cool completely. Store in the fridge until ready to assemble.
7. To assemble the cake, spoon the jam filling on the bottom layer. Place the strawberry halves at the edges of the cake, with equal spacing between them. Spoon over the whipped cream filling and gently smooth out the layer. Add the top cake layer and dust with icing sugar.