Dairy-Free Victoria Sponge Cake

Method

1. Preheat the oven to 325°F fan/350°F conventional/350°F/gas mark 4. Grease and line two 8-inch (20 cm) round cake tins, at least 2 inches deep.
2. In a large bowl or jug, whisk together the vegetable oil, dairy-free milk, vanilla extract, and cider vinegar until well combined.
3. In a separate bowl, stir together the caster sugar, self-raising flour, and baking powder.
4. Make a well in the center of the dry ingredients, then pour in the wet mixture. Whisk gently with a hand whisk until just combined and smooth—do not overmix.
5. Divide the batter evenly between the two prepared tins. For accuracy, you can weigh the tins.
6. Bake for 35–40 minutes, until the cakes are risen and a skewer inserted into the center comes out clean. Let them cool completely in the tins, or turn out onto a wire rack to cool.
7. For the buttercream: In a bowl, beat the softened dairy-free butter alone for a few minutes until creamy. Add the icing sugar, dairy-free milk, and vanilla extract, and beat until smooth. Use a hand mixer or electric mixer for best results. If the buttercream is too stiff, add a little more dairy-free milk.
8. If the cakes have domed tops, level them with a cake leveller or a serrated knife.
9. Place one sponge on a serving plate or cake stand. Pipe or spread some of the buttercream over the top, then spoon the jam over the buttercream.
10. Top with the second sponge layer. Dust the top with icing sugar.
11. Store leftovers in an airtight container in a cool place and eat within 3 days.