Vegan Victoria Sponge Cake

Combine the oat milk and apple cider vinegar in a jug, stir briefly, and set aside to curdle into a vegan buttermilk.

Preheat the oven to 180°C (160°C fan). Grease two 18 cm round sandwich tins and line the bases with baking paper.

Using a stand mixer or handheld electric whisk, beat the chilled aquafaba on high speed for 4–5 minutes until it holds stiff, glossy peaks. This step is essential for a light crumb — do not skip.

In a large bowl, whisk together the caster sugar, vegetable oil, and vanilla extract until combined, then stir in the curdled oat milk.

Sift the flour, baking powder, bicarbonate of soda, and salt directly into the wet mixture and fold gently with a spatula until just smooth — stop as soon as no dry streaks remain to avoid a tough crumb.

Add one third of the whipped aquafaba to the batter and fold firmly to loosen it, then add the remaining two thirds and fold slowly and carefully to preserve as much air as possible.

Divide the batter evenly between the two prepared tins and smooth the tops.

Bake for 22–25 minutes until the sponges are golden, spring back when lightly pressed in the centre, and a skewer inserted in the middle comes out clean.

Leave the sponges in the tins for 10 minutes, then turn out onto a wire rack and allow to cool completely.

Open the chilled coconut cream, scoop out only the thick solid cream into a cold bowl, and discard or reserve the liquid. Whip with the icing sugar on high speed for 2–3 minutes until light and holding soft peaks.

Place one cooled sponge flat-side up on a serving plate. Spread the raspberry jam evenly to the edges, then spoon the whipped coconut cream on top and scatter over half the fresh raspberries.

Place the second sponge flat-side down on top, press gently to settle, dust generously with icing sugar, and decorate with the remaining fresh raspberries.