Vanilla Sponge Cake
[Vegan]

For the Sponge:

1. Mix the vinegar/juice with the soya milk and set aside for 10 minutes (the cider/juice curdles the milk creating buttermilk).
2. To a large mixing bowl add the flour, seeds, salt, sugar & baking soda and mix together. Pour in the milk mix, oil and vanilla and mix together until the cake batter forms. Set aside for ten minutes for the ingredients to soak up the liquids.
3. After ten minutes give the mix another few stirs and pour half into 2 lined/oiled cake tins 7/8". Pop in the oven for 25-30 minutes.
4. Carefully remove from the oven and allow to cool in the tins for 20 minutes on a wire rack. Remove from the tins and allow to fully cool before frosting.

For the Frosting:

1. In a large bowl add the icing sugar, vanilla, butter and milk. Mix together then use an electric whisk to completely combine all the ingredients. Spread a layer of jam over the sponge and then a layer or frosting. Place the second sponge on top and add another layer of frosting. Keep in the fridge as the frosting can melt in warm temperatures. The cake will last a week if kept in the fridge.