Victoria Sponge

All rise! The Victoria sponge’s reign began around the same time as the invention of baking powder, celebrating the new heights cakes had risen to. Its two tiers are clad simply in jam, cream and icing sugar. Adding fresh berries that match your choice of jam will make this extra posh.

Makes: 1 x 20cm (8in) cake

200g vegan butter, plus extra for greasing

440mL plant-based milk

20mL white vinegar

250g caster (superfine) sugar

2 tsp vanilla bean paste

400g plain (all-purpose) flour

4 tsp baking powder

1 tsp baking soda

2 large pinches fine salt

1. Preheat the oven to 160°C. Lightly grease and line two 20cm (8in) cake tins with baking paper.

2. Whisk together the milk and vinegar in a small bowl, then set aside for 5 mins to make a quick buttermilk. 3. Using a large mixing bowl and a handheld electric mixer, or a stand mixer fitted with the paddle attachment, beat the sugar, butter and vanilla bean paste for 3 mins on medium speed until combined, light and fluffy. 4. Sift the flour, baking powder, baking soda and salt into a large mixing bowl. Running the mixer on low speed, spoon in the flour mixture and buttermilk until everything just comes together.

5. Divide the cake batter evenly between the prepared tins. Tap the tins on the bench a few times to release any large air bubbles, then smooth the top with a spatula. Bake for about 30 mins, until a skewer inserted in the middle comes out clean.

6. Allow the cakes to cool in the tins for 20 mins before gently up-ending them onto a wire rack. You may need to trim the tops of the cakes to make them level.

7. The untopped cake will keep in an airtight container on the benchtop for up to 3 days, but should be eaten within a day of being built.