Vegan Victoria sponge cake

Method

1. Heat the oven to 160°C fan/gas 4. Grease and line the cake tins with oil and baking paper. In a jug, whisk together the apple purée, soy milk, lemon zest and juice and oil. Set aside for 5 minutes.
2. In a separate bowl, sift together the sugar, flour, a pinch of salt and baking powder, then add the raspberry pieces, saving some to garnish. Pour in the milk mixture and stir until smooth, then divide the mixture between the cake tins and smooth the surface. Bake for 25-30 minutes until golden and springy, then transfer to a wire rack to cool completely.
3. To make the filling, beat the butter with the lemon zest and juice until creamy, then add the icing sugar and continue to beat until pale and fluffy.
4. To assemble, put one of the cakes upside-down on a serving platter, so the flattest side is facing the platter. Spread the top of it with the buttercream, then top with jam. Put the second cake on top (with the flattest side facing up) and dust with icing sugar. Decorate with the reserved raspberry pieces.